Cook the squirrels in a large pan, using enough water to cover. Salt to taste (about 1 tsp). Cook 2 to 3 hours or until tender. Remove squirrels from pan, cut up, roll in flour, and fry in shortening over medium heat until browned. To the broth add 6 potatoes, sliced and diced. Mix together all ingredients for dough, using fork to cut flour through other ingredients. Work gently 1 minute with hands. Roll out dough on floured surface to about 1/8 inch thickness. Cut in 1 inch o r bite size pieces and add to boiling water and potatoes. Add 1 Tbsp. parsley f lakes and salt. If not enough salt is added, pot pie will taste bland. Cook 30 minutes on low heat.