Chicken Samosa Pot Pie

Most delicious chicken and vegetable filling baked with a buttery turmeric crust!

Samosas need no introduction. They are the quintessential Indian appetizer. Vegetable or meat wrapped in a thin pastry crust and shaped into triangles and deep fried to golden perfection.


Chicken samosa pot pie is basically chicken samosa like filling baked with a traditional pot pie pastry crust. The crust to filling ratio is just perfect! If you are not keen in baking a pot pie then simply wrap the filling into a favorite samosa crust and deep fry! This filling is incredible tasty, it will be a major hit with your family and friends.

The crust is a basic buttery pie crust with the addition of turmeric and red pepper flakes. It can be made up to 2 days ahead. It comes together very easily in a food processor.

—combine cold butter with the dry ingredients

—mix in ice cold water to form a dough

—chill and then roll and bake

To make filling,

—Splutter fennel seeds in hot oil

—saute onion, garlic and ginger

—saute ground chicken and spices

—add veggies and tomato, cover and cook

—saute flour

—stir in cilantro and take off heat

To make pot pie,

—Add filling to a pie plate

—place rolled crust on top

—brush with egg wash

—bake until golden



-crust can be made up to 2 days ahead and stored in the refrigerator

-filling can be made up to a day ahead and store in the refrigerator

-chicken filling can be used to make traditional samosas or just wrap in a roti and enjoy!

Love more Indian style mash ups?

Baked Ginger-Garlic Chicken Wings with Cumin-Tomato Raita

Extra-Crispy Cauliflower and Cashewnut Pakodas

Baked Chana Masala Burgers

Chicken Kurma Inspired Ramen

Rasmalai Cake

Cinnamon Glazed Apple Jalebi

Indian Style Fried Chicken Sandwiches

Kulfi Tres Leches Cupcakes

Tandoori Cauliflower Melts

Palak Paneer Knots


Chicken Samosa Pot Pie


Turmeric crust:

1 1/2 cups all purpose flour

1/2 teaspoon salt

1/4 teaspoon turmeric powder

1/4 teaspoon red pepper flakes

1 stick unsalted butter, cold, cut into thin discs

1/4 cup + 2-3 tablepoons ice cold water

Chicken samosa filling

3 tablespoons vegetable oil

1/4 teaspoon fennel seeds or saunf

1 medium onion, chopped

2 cloves garlic, chopped

1 teaspoon finely chopped ginger

1 pound ground chicken

1/4 teaspoon turmeric powder

1/2 teaspoon cayenne pepper powder

1/2 teaspoon garam masala powder

2 teaspoons coriander powder

1 medium roma tomato, sliced

1 cup green peas, fresh or frozen

1 medium carrot, peeled and chopped

1 large potato, peeled and chopped

1 1/2 teaspoons salt

3 tablespoons all purpose flour

1 cup chopped cilantro

Additional ingredients

1 egg, for egg wash


To make turmeric crust,

Combine first 4 ingredients in a food processor and process for 10 seconds until thoroughly mixed.

Add cold sliced butter and pulse about 10 times, until butter looks no larger than the size of peas.

Add ice cold water and pulse until the dough holds together when pinched. Transfer dough onto a counter, gather together to form a ball. Flatten into a disc and wrap in plastic wrap. Place in refrigerator for at least 2 hours or up to 2 days.

To make chicken samosa filling,

Heat vegetable oil in a large non-stick saucepan or skillet. Add fennel seeds when the oil is moderately hot. Add onion, garlic and ginger, saute for 4 minutes in medium-high heat. Add chicken, turmeric powder, cayenne pepper powder, garam masala powder and coriander powder and saute for 4-5 minutes. Now add tomato, peas, carrot, potato and salt, cover pan, reduce heat to low-medium and cook for about 10-12 minutes or until vegetables are cooked (the time will depend on the size of your chopped veggies), stirring every 4 minutes.

Uncover, add flour and saute for 2 minutes. Take pan off heat and stir in cilantro.

To make chicken samosa pot pie,

Preheat oven to 400 degrees F.

Transfer filling to a 9 or 10 inch pie plate and set aside.

Roll turmeric crust on a lightly floured counter to a 10-12 inch circle. Transfer dough over the chicken filling, cut off excess and cut few slits for steam to escape.

Beat egg with 1 teaspoon water and brush the crust with egg wash.

Bake pie for about 45 minutes or until the crust is golden in color.

Serve hot or warm or room temperature.

Makes 1 x 9 0r 10 inch pie







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