Slippery Pot Pie

Add the chicken, vegetables, herbs, and aromatics to a large stockpot and cover with cold water.

Bring the stock to a rapid boil, then reduce to a medium-low simmer. Use a spoon to scoop off any foam and impurities.

After about two hours, remove the chicken and vegetables and strain the stock, adding it back into another stock pot.

Once the chicken is cool enough to handle, remove it from the bones and pull it into bite-sized pieces.

Transfer the dough to a lightly floured surface and roll it out to ⅛" thick.

Use a pizza cutter to cut the dough into one to 2-inch squares.

Add the chopped vegetables to the hot stock and boil for 10 minutes. Then, add the pot pie squares and cook for 8 minutes.

Add the reserved chicken and peas and low boil for another 5 minutes.