Pennsylvania Dutch Chicken Pot Pie

1 (3 pound or more) chicken
3 quarts water
1 teaspoon salt

Boil chicken in water until tender and comes off the bone easily. Put chicken and broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.

1 cup all-purpose flour
1 egg
3 tablespoons broth
2 large raw potatoes, diced
1/4 cup grated onion

Mix egg and broth. Add flour and mix until stiff enough to roll out. Put on floured board and roll thin. Let set for 20 minutes to dry.

Cut into 1 1/2-inch squares. Add to broth and chicken which is boiling hot. Cook 10 minutes.

Add potatoes and the onion. Cook over slow heat until all are tender.

Serve hot with biscuits and a tossed salad.