This is Pennsylvania Dutch style pot pie, with noodles cooked in the hot broth, rather than pie crust.

CHICKEN OR HAM POT PIE
1 cut up chicken or ham end or 2 lb. chunk
2 qt. water
1 onion, chopped
Bring to boil and cook until tender, remove to a plate. Remove bones from chicken, and whichever meat it is, keep warm while cooking the vegetables:

Salt and pepper
Parsley flakes (dry or fresh)
2 potatoes, cubed (peel or not, to preference)
2 - 3 carrots, peeled and diced
Simmer the vegetables in the broth until tender. Remove some of them so the broth is soupy, not just around the vegetables.

POTPIE NOODLES:
1 rounded tbsp. Crisco or butter
1 egg, beaten
2 c. flour
2/3 c. water
1/2 tsp. salt
Medium bowl, place flour; make well in center, add shortening, mix with fork; add egg beaten, water, salt. Continue to mix until soft dough forms, with well floured hands, knead or mix until smooth dough forms.
On lightly floured surface with rolling pin, roll dough 1/16 inch thick. Cut dough with knife or pastry wheel into 2 inch squares.

With broth boiling, chicken or ham removed, stir pot pie, strip by strip into broth. Simmer 10 minutes. Return the meat to the kettle.