Chicken Samosa Pie Recipe

Name: Chicken Samosa Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb lb(680 gr) potatoes, peeled and diced (about 2 large); 1 carrot, diced; 2 tbsp (25 mL) vegetable oil; 1lb (454 gr) boneless skinless chicken thigh, diced; 1 tsp (5 mL) fennel seeds; 1 tsp (5 mL) cumin seeds; 1/2 tsp (2 mL) ground turmeric; 1/2 tsp (2 mL) ground coriander; 1/2 tsp (2 mL) ground fenugreek seeds; 1/4 tsp (1 mL) cayenne pepper; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp (15 mL) grated gingerroot; 1/2tsp (2 mL) salt; 1 cup (250 mL) frozen peas; 2 tbsp(25 mL) chopped fresh coriander; 2 tbsp (25 mL) lemon juice; Dough:; 2-1/2 cups (625 mL) all-purpose flour; 1-1/2tsp tsp (7 mL) cumin seeds; 1/2 tsp (2 mL) salt; 2/3 cup (150 mL) cold butter, cubed; 2/3 cup (150 mL) milk; 1 egg, beaten

Servings: persons

1-1/2 lb lb(680 gr) potatoes, peeled and diced (about 2 large)
1 carrot, diced
2 tbsp (25 mL) vegetable oil
1lb (454 gr) boneless skinless chicken thigh, diced
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) cumin seeds
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) ground fenugreek seeds
1/4 tsp (1 mL) cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
1/2tsp (2 mL) salt
1 cup (250 mL) frozen peas
2 tbsp(25 mL) chopped fresh coriander
2 tbsp (25 mL) lemon juice
Dough:
2-1/2 cups (625 mL) all-purpose flour
1-1/2tsp tsp (7 mL) cumin seeds
1/2 tsp (2 mL) salt
2/3 cup (150 mL) cold butter, cubed
2/3 cup (150 mL) milk
1 egg, beaten

1
Dough:
2
In food processor or in bowl and using pastry blender, combine flour, cumin seeds and salt, pulse in butter until in fine crumbs. Pulse in milk until dough begins to clump together. Press into disc and divide in half; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
3
Filling:
4
In large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes. Drain and place in large bowl.
5
Meanwhile, in large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, in batches, until juices run clear when chicken is pierced, about 5 minutes. Add to vegetables.
6
Add remaining oil to pan; cook fennel, cumin and mustard seeds, turmeric, coriander seeds, fenugreek seeds and cayenne pepper just until cumin seeds begin to pop, 30 to 60 seconds.
7
Add onion, garlic, ginger and sa< cook until softened, about 3 minutes. Add to chicken mixture.
8
Stir in peas, coriander and lemon juice; let cool.
9
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, trimming to rim. Spread filling in shell.
10
Roll out remaining pastry. Brush some of the egg over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry on rim; flute to seal. Lightly brush some of the remaining egg over pastry. Cut steam vents in top.
11
Bake in bottom third of 400u00b0F (200u00b0C) oven until golden and steaming, 50 to 60 minutes.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1-1/2 lb lb(680 gr) potatoes, peeled and diced (about 2 large), 1 carrot, diced, 2 tbsp (25 mL) vegetable oil, 1lb (454 gr) boneless skinless chicken thigh, diced, and more.

Yes, Chicken Samosa Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Samosa Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions