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We were thrilled to host the talented Charlotte Pike in the Pipers Farm kitchen recently, to cook us some delicious, hearty food to fuel us through the winter months.
This recipe is taken from her recently published cookbook, "Quick Prep, Slow Cook". It is a really warming chicken casserole to enjoy on a cold day. It is packed full of comforting flavours and is so straightforward to make. Enjoy!
Place all the ingredients together for the stew into the slow cooker and set to high. Stir well and cook for at least four hours, until the chicken is very tender.
Around an hour before you want to eat, make the dumplings.
Place the flour, salt, mustard, cheese and suet together into a bowl and stir together. Add the water and bring together to form a stiff, slightly sticky dough. Divide into eight and roll into balls. Sit the dumpling balls evenly on top of the stew in the slow cooker, pushing them down so they are around ¾ submerged into the liquid.
Replace the lid and cook on high for at least 45 minutes until they are fully cooked. They will be firm and a little shiny looking on top, and some air bubbles will be visible.
