• Cut a slit in between the leg and thigh on the leg quarters, then layer them into a large stock pot. Add 10 cups of water, adding more if needed so the water is fully covering the chicken.
  4 chicken leg quarters, 10 cups water
• Add the carrots, celery, onion, thyme, rosemary, parsley bay leaves, and peppercorns and bring the mixture to a boil, then reduce it to a low simmer.
  3 carrots, 3 stalks celery, 1 large yellow onion, 4 sprigs fresh thyme, 2 sprigs fresh rosemary, 6 stems fresh parsley, 2 dried bay leaves, 8 whole peppercorns
• Cook for about 2 hours until the meat is tender and falling off the bones. Skim any foam or chicken impurities off of the top with a spoon and discard during this time. Add water as needed to just keep the chicken covered, bringing it back to a low simmer each time.
• Remove the chicken and place them on a sheet pan to cool. Add a colander to another large pot and strain the liquid to separate the stock from the vegetables. Discard the vegetables once cool.
• Add the strained stock back onto the heat, keeping it on low, and stir in the salt. Taste the stock and add more salt, if desired.
  ½ tablespoon kosher salt

Pot Pie Noodles

• Lightly flour a large sheet pan and set aside.
• Add the flour, salt and eggs to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until a shaggy dough forms.
  3 cups all-purpose flour, 1 teaspoon kosher salt, 2 large eggs
• Drizzle in ⅔ cup of the milk with the mixer running until it forms together. Drizzle in a bit more liquid if the mixture looks dry and crumbly.
  ¾ cup whole milk
• Transfer the dough to a lightly floured surface and sprinkle flour onto the top of the dough and your rolling pin.
• Roll out the dough to ⅛" thick, keeping it roughly in a rectangle if you can.
• Use a sharp knife or pizza cutter to cut the dough into 1-2" squares, then transfer the dough to the floured sheet pan. Do one layer (try not to let them overlap too much), sprinkle with more flour, then add the remaining noodles on top. Cover with a sheet of plastic wrap to rest.

Vegetables, Chicken, and Assembly

• Bring the stock to a low boil. Peel and chop the vegetables, then add the vegetables (except the peas) to the stock and cook for 10 minutes.
  2 russet potatoes, 1 yellow onion, 3 carrots, 3 stalks celery, 2 cloves garlic
• Pick the cooled chicken off the bone, discarding the fat and bones. Pull the pieces into 1-2" chunks. Set aside.
• Add the noodles by the handful and give the pot pie a stir. Boil the noodles for 8 minutes, then add the chicken and peas and simmer for another 5 minutes.
  ½ cup peas
• Spoon the chicken pot pie into bowls and top with fresh topped parsley and celery salt. A piece of crusty, buttered bread is also great alongside the dish.
  fresh parsley, celery salt