* '''pie filling'''
* A large pinch of Black pepper
* 2 tablespoons Olive oil
* 2 tablespoons of Olive oil from a bottle of Sun dried tomatoes
* Two large Onions, finely chopped
* 4 Cloves of garlic, peeled and chopped
* 2 Chicken Chicken breasts, chopped into bite-sized chunks
* 1 can of Cream of Chicken Soup
* A pinch of Turmeric
* A pinch of Salt
* A goodly pinch of whole Fennel seeds
* 1 teaspoon Dried Parsley
* 1 teaspoon Chicken stock mixed with 180 ml Boiling
* A bag of Broad beans, podded, about a good handful
* A bunch of Asparagus, speed peel tough stalks ends.
* A large bunch of Sage leaves
* '''Suet crust'''
* 110 g Suet
* 110 g Self-raising flour
* 1 teaspoon Baking powder
* pinch of Sea salt
* pinch of Freshly ground black pepper
* Enough water just to bind the mixture together, don't try and make a 'wet' Pastry

===Method===
* '''filling'''
* Heat the Olive oil and add a pinch of Black pepper
* Chop the Onions and Fry them in the Olive oil until golden
* Add the Garlic and Stir fry for 3 minutes
* Add the Chicken and Fry for a few minutes, turning often
* 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'''
* Rub the Flour into the Suet until you can't feel the lumps in the suet
* 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
* Roll the Pastry out into a shape that will roughly cover your Pie bowls
* Bake for 30 minutes

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