This recipe appears in two of Archer’s cookbooks, Simple Fixin’s, pre-1840 Receipts from the Hearth at Lincoln’s New Salem, and The Descendants Reunion Souvenir Cookbook.

Archer says in her cookbook, “This potpie is unlike the potpies with which most 20th century Americans are familiar.” Pennsylvania Dutch potpies also have squares of dough cooked in the broth, rather that a baked pastry topping.

For millennia, saffron has been renowned as the world’s most expensive spice, which has less to do with rarity than with volume.

Saffron comes from a variety of fall/winterblooming crocus; it takes about 225,000 (handpicked) crocus stigmas to make a pound. Fortunately, a very little goes a long way. Saffron is mostly found in dishes from the Eastern Mediterranean through India. It seems incredible — even bizarre — that regional pioneer recipes would call for saffron.

But it’s a common seasoning in Pennsylvania Dutch recipes, and would have been highly prized and, presumably, used for special occasion dishes. The saffron adds a mild, yet distinctive flavor, but the potpie will be delicious without it. I like to add about 1 c. coarsely chopped carrots along with the potatoes, both for color and flavor.

The potpie is wonderful cooked over an open fire, but can be just as successfully made on top of the stove.

CHICKEN POTPIE WITH SAFFRON

1 6 lb. chicken
1 stalk celery, chunked
¼ tsp. saffron threads, (optional, see above)
2 large onions, chunked
1 ½ T. salt
6 peppercorns
1 stalk celery, chopped
3 potatoes, cut in large dice
2 T. chopped fresh parsley ground pepper to taste

For the Potpie squares:
3 T. shortening
2 c. flour, plus additional
½ tsp. salt
½ tsp. baking soda
¾ tsp.
1 beaten egg
1/3 c. water

Place the chicken in a large pot with the chunked celery, saffron, onions, salt and peppercorns.

Add water to completely cover the ingredients and bring to a boil, skimming the surface to remove any scum floating on top. Simmer until the chicken is completely cooked (30-45 minutes).

While the chicken is cooking, make the potpie squares. Combine the dry ingredients and cut in the shortening. Add egg and water, stirring gently. Sprinkle flour on a cutting board and roll out the pastry as thin as possible. Cut into 2" squares.

Remove the chicken from the pot. When cool enough to handle, skin, debone and cut the meat into bite-sized pieces. Set aside Strain the broth. You should have 2 quarts (8 cups). If there is more broth, boil until it’s reduced to the appropriate amount; if less, add water to make 2 quarts.

Return the broth to the pot and add the chopped celery and potatoes. Bring to a slow boil. Place (carefully drop) the potpie squares onto the mixture and cook, uncovered, until the squares are tender. Stir in the chicken and parsley and cook until they are heated through.

Add additional salt and pepper to taste. Variation: Add the chicken and parsley before the potpie squares are added. If the chicken and parsley are added before the potpie squares, the outcome is a beautiful golden pastry topping.