Potpie (York Daily Record, Oct. 2009)

1 3-4 lb. chicken
Salt & pepper to taste
3 large potatoes, peeled & cubed
Parsley & saffron (optional)
2 sm. onions, chopped
Potpie dough

Wash the chicken and remove excess fat. Place in a large pot, cover with water, add salt and saffron and bring to a boil. Simmer for 1-2 hours until chicken is soft. Remove the chicken from the broth and allow it to cool. Remove the meat from the bones, cut into bite-sized pieces and set aside. Add onions and pepper to the broth and bring to a boil for about 15 mins. Add the potatoes and boil another 10 minutes. Roll out potpie dough and cut into pieces, about 2 in. square. Be sure the broth is boiling well and add the dough squares. If there is not enough broth, be sure to add water before boiling the potpie. Cover and boil about 20 mins. Add parsley and chicken and serve.

Potpie dough:
1 & 1/4 cup flour, 1 eggshell of water, 1 tsp. baking powder, 1 egg, 1 tsp. salt.
Mix all dry ingredients together. Add egg and water and mix. Roll out the dough and cut into squares. (on floured tea towels or waxpaper?)

I think you could substitute a meaty hambone for the chicken to make Grandma Kuhn's. This sounds a lot like how she used to make it but I know she did not use saffron and she probably didn't use baking powder. I have not tried this recipe but I clipped it from my newspaper along with a recipe for rivels, hogmaw and several pie recipes from York/Lancaster area.