To most of us in PA this is chicken meat pie, not chicken pot pie. Pot pie is dropped cut up dough cooked in broth. Boned meat, potatoes, carrots or peas can be added. Cracker Barrel restaurants call it chicken dumplings. You can use beef or ham broth to make it as well. There are many recipes on line & the vary greatly. I cook 4 bone in pieces of chicken (I prefer thighs & legs) until it falls off the bone. Remove & let cool. I use flour, Crisco, baking powder & water to make the dough. Some like to add an egg to make the dough more stiff. I prefer the gooey kind, so I don't add egg. Roll it out to about 1/8 inch thick & then cut in squares. Let is set to cure while you one the chicken. Bring broth to boil & drop in pieces of dough, stirring as you go. When you have all the dough in add the meat. Cook 8-10 minutes. Remove from heat.
I don't really have an exact recipe, as I just toss it together.