This Curried Chicken Pie is a great way to use up leftover chicken and vegetables from a roast dinner. With just a shortcrust pastry lid, this pie is a tasty dinner for a mid week family meal.
With it being pie week on the Great British Bake Off this week, it was a great excuse to make a pie for tea and eat some homemade pastry! I do not eat pastry very often because, while blooming’ delicious, ultimately it is not very low in fat/calories and also because my two boys do not eat it. However, I was quite excited to bake a pie this week, and decided to be a bit different and make a Curried Chicken Pie in the hopes that it might make it more interesting for my fussy eaters. Read More
With pumpkins and squash in abundance in the supermarkets at the moment , I thought I would have a go at making something other than a cake or some soup with it. Having been sent a jar of ready made chilli sauce with cacao , I thought I would attempt my very first vegetarian chilli con carne.
Thanks to Dawn (The Moiderer) I decided to try cooking a whole chicken in my slow cooker, as I was out all day and it needed to be eaten by tomorrow.
Now I am not joking when I say that the chicken was amaaaaaaazing! As I lifted it out of the slow cooker it literally fell apart! It was so moist too and even the meat from the drumstick and wings was delicious ( I am not usually fan of the brown meat on a roasted chicken!). The skin was fairly crispy – not that I eat it myself and there is no need to carve the chicken because the meat just falls off the bones.
So this is what I did:
1 whole chicken (mine was 1.765 kg)
I stuffed it with 1 lemon (cut in 2 halves)
I rubbed the skin with Rosemary, and garlic (optional)
I also slashed the drumsticks (which I do when I roast chicken in an oven)
1 onion cut into 4 chunks around the chicken once it was in the slow cooker
Anyway, I put my slow cooker on medium setting at 9.30am and turned it off at 5.30pm. The meat falls off the bone it is the nicest moistest chicken i have ever cooked!! Brilliant!
If you are in a hurry, you can cook it on high for about 4-5 hours 🙂
But do you know what, the meat is that good plus no roasting pans to wash up! I think I may never cook a whole chicken in the oven again!