Place whole chicken in a stock pot.

Fill the pot with water until it just covers the chicken (about 3 1/2 quarts).

Add bay leaf and chicken bouillon cubes.

Cook on medium heat for approximately 1.5 hours.

Dice the onion and potatoes while the chicken is cooking.

Once the chicken starts to fall off the bone, remove it from the pot.

Add potatoes, noodles, onion, garlic, parsley, and pepper to the pot.

Piece the chicken meat and set aside.

Cook potatoes and noodles until tender, being careful not to cook off too much broth.

Add the chicken back into the pot once the potatoes and noodles are tender.

Add roux to thicken the pot pie.

ROUX:

Heat a small skillet on high heat, then remove from heat.

Add butter and brown it, being careful not to burn it.

Add olive oil, then flour and whisk until smooth.

If needed, add slightly more flour until the roux thickens.