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.

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

Best recipe review

Lovely jubbly


Can't wait for asparagus season again...

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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


  1. filling
  2. Heat the olive oil and add a pinch of black pepper
  3. Chop the onions and fry them in the olive oil until golden
  4. Add the garlic and stir fry for 3 minutes
  5. Add the chicken and fry for a few minutes, turning often
  6. 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
  7. suet crust
  8. Rub the flour into the suet until you can't feel the lumps in the suet
  9. 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
  10. Roll the pastry out into a shape that will roughly cover your pie bowls
  11. 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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