Chicken, asparagus and broad bean suet crumble

From Cookipedia

Chicken, asparagus and broad bean suet crumble
Chicken, asparagus and broad bean suet crumble
Servings:Serves 3
Calories per serving:618
Ready in:3 hours, 30 minutes
Prep. time:30 minutes
Cook time:3 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:28th May 2019
Ready to bake
Add the asparagus tip when ready to bake

Made from produce purchased from the local gardens and butchers around Upwell. Covered this with a fabulous suet crust that was like a savoury apple crumble crust!

As this will be for the two of us, I'm going to freeze half of the filling and make another pie, another day.

Ingredients

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pie filling

Suet crust

Mise en place

  • Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour] so it is ready for the final 30 minutes of baking

Method

filling

  1. Heat the olive oil and add a pinch of black pepper
  2. Chop the onions and fry them in the olive oil until golden
  3. Add the garlic and stir fry for 3 minutes
  4. Add the chicken and fry for a few minutes, turning often
  5. Add the chicken soup a d the remaining ingredients, apart from the reserved asparagus tips, to a slow cooker set to low and slow cook for 2 hours, 30 minutes, stirring now and then

suet crust

  1. Rub the flour into the suet until you can't feel the lumps in the suet
  2. Add the salt and pepper and just enough water to bind the mixture so it can be squeezed into a ball without it falling apart again
  3. Roll the pastry out into a shape that will roughly cover your pie bowls
  4. Bake for 30 minutes

Serving suggestions

We served this with new potatoes, there was enough 'veg' in the pie filling to make a blanced meal

Recipe source

  • Upwell, Norfolk!

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