Pennsylvania Dutch Style Chicken Pot Pie

tasteofhome.com

2 to 3 pounds bone-in, skin-on chicken thighs and breasts (approx. ½ chicken breast and 5 to 6 chicken thighs)

1 teaspoon salt

½ teaspoon fresh ground black pepper

5 tablespoons vegetable oil, divided

1 medium onion, chopped

4 stalks celery, sliced

1 32 ounce container chicken stock

2 14.5 ounce cans chicken broth

1 envelope chicken boullion granules

1 tablespoon dried parsley flakes

1 12 ounce bag square egg noodles (pot pie noodles)

2 pounds baby red potatoes, washed and cut in half

Directions at tasteofhome.com

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