Chicken Samosa Pie Recipe

Name: Chicken Samosa Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 680 g potatoes, peeled and diced (about 2 large); 1 carrot, diced; 2 tablespoons vegetable oil; 450 g boneless skinless chicken thighs, diced; 1 teaspoon fennel seed; 1 teaspoon cumin seed; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; ½ teaspoon ground fenugreek; ¼ teaspoon cayenne pepper; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon grated gingerroot; ½ teaspoon salt; 1 cup frozen peas; 2 tablespoons chopped fresh coriander; 2 tablespoons lemon juice; 2 ½ cups all-purpose flour; 1 ½ teaspoons cumin seeds; ½ teaspoon salt; ⅔ cup cold butter, cubed; ⅔ cup milk; 1 egg, beaten

Servings: persons

680 g potatoes, peeled and diced (about 2 large)
1 carrot, diced
2 tablespoons vegetable oil
450 g boneless skinless chicken thighs, diced
1 teaspoon fennel seed
1 teaspoon cumin seed
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground fenugreek
¼ teaspoon cayenne pepper
1 onion, chopped
2 garlic cloves, minced
1 tablespoon grated gingerroot
½ teaspoon salt
1 cup frozen peas
2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
2 ½ cups all-purpose flour
1 ½ teaspoons cumin seeds
½ teaspoon salt
⅔ cup cold butter, cubed
⅔ cup milk
1 egg, beaten

1
Dough: In food processor or in bowl and using pastry blender, combine flour, cumin seeds and salt; pulse in butter until in fine crumbs.
2
Pulse in milk until dough begins to clump together.
3
Press into disc and divide in half; wrap and refrigerate for 30 minutes.
4
(Make-ahead: Refrigerate for up to 24 hours.
5
).
6
In large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes.
7
Drain and place in large bowl.
8
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.
9
Add to vegetables.
10
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.
11
Add onion, garlic, ginger and salt; cook until softened, about 3 minutes.
12
Add to chicken mixture.
13
Stir in peas, coriander and lemon juice; let cool.
14
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.
15
Spread filling in shell.
16
Roll out remaining pastry.
17
Brush some of the egg over pastry rim.
18
Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang.
19
Fold overhang under pastry on rim; flute to seal.
20
Lightly brush some of the remaining egg over pastry.
21
Cut steam vents in top.
22
Bake in bottom third of 400F (200C) oven until golden and steaming, 50 to 60 minutes.

1164

kcal

Calories

Fat

121

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

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 680 g potatoes, peeled and diced (about 2 large), 1 carrot, diced, 2 tablespoons vegetable oil, 450 g boneless skinless chicken thighs, 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