Preheat oven to 400°F.
Place chicken in a skillet; add onion, bay leaf, carrot, celery and parsley. Season with salt, add water to cover chicken and bring to a boil. Reduce heat to low and simmer gently 15-20 minutes, depending on size of chicken breasts.
Meanwhile, place dough on a floured surface. Sprinkle with poppy seeds, lemon zest and salt. Flour a rolling pin and gently roll toppings into dough. Using a pizza cutter or sharp knife, cut dough into 8 wedges; arrange on a nonstick or parchment-lined baking sheet and brush with egg wash. Bake to golden, 15-20 minutes.