Samosa Pie with Spiced Chicken and Potato Filling a fusion twist on a beloved Indian snack, this samosa pie brings the bold, warming flavors of traditional samosas into a hearty, shareable dish. I layer a rich filling of spiced ground chicken, potatoes, peas, and fresh cilantro under a golden puff pastry crust, creating a comforting and flavor-packed meal that’s both satisfying and simple to prepare.
Why You’ll Love This Recipe
I love how this samosa pie takes all the best parts of a classic samosa and turns it into an easy-to-serve main dish. There’s no need for deep frying or folding individual pastries—just one pie dish, one crust, and a filling that’s loaded with comforting spices and textures. The golden, flaky crust contrasts perfectly with the soft, savory filling. It’s perfect for family dinners, meal prep, or when I want to impress guests with something different but deeply satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tbsp ghee or butter
1 medium onion, finely chopped
1 jalapeño pepper, finely chopped (optional for heat)
3 cloves garlic, minced
1 lb (450 g) ground chicken or turkey
2 tbsp garam masala or curry powder
½ tsp turmeric
1½ tsp salt (plus more to taste)
1½ lbs (about 2 medium) russet potatoes, diced
1 cup water
1 cup green peas (fresh or frozen)
½ cup minced fresh cilantro
1 sheet thawed puff pastry (about 8–9 oz) or a single pie crust sheet
Directions
I start by preheating the oven to 400°F (200°C).
In a large stockpot over medium heat, I melt the ghee or butter, then cook the onion until golden and caramelized (about 15–20 minutes).
I stir in the jalapeño and garlic, cooking for another minute.
Next, I add the ground chicken, garam masala, turmeric, and salt. I cook this until the meat is no longer pink.
I add the diced potatoes and water, cover the pot, and let it cook for about 25 minutes until the potatoes are tender.
Then I stir in the green peas and fresh cilantro, adjusting the seasoning to taste.
I transfer the mixture into a 2-quart baking dish, then lay the puff pastry or pie crust over the top, trimming the edges and cutting a few steam vents.
I bake the pie in the oven for about 25 minutes, or until the crust is golden brown and crisp.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: ~499 kcal per serving
Variations
I sometimes swap ground chicken for ground turkey or even lentils for a vegetarian version.
If I want extra richness, I stir in a tablespoon of cream or yogurt before adding the filling to the dish.
For a spicier version, I use a serrano pepper instead of jalapeño or add a pinch of cayenne.
I occasionally use sweet potatoes instead of russet potatoes for a hint of natural sweetness.
To change up the crust, I’ve used phyllo layers or made a simple homemade shortcrust for a rustic feel.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices in a 350°F (175°C) oven for 10–15 minutes until warmed through and the crust is crisp again. Microwaving works too, though the crust softens slightly. For freezing, I wrap the unbaked assembled pie tightly and freeze for up to 2 months—then bake from frozen, adding about 10 minutes to the baking time.
Related Recipes:
- Cream Puff Cake
- Savory Chicken and Mushroom Puff Pastry Delight
- Savory Spinach & Feta Puff Pastry Bites
FAQs
How do I prevent the crust from getting soggy?
I make sure the filling has cooled slightly before topping it with the crust. If it’s too hot and steamy, the bottom of the crust can absorb moisture and soften.
Can I use store-bought pie crust instead of puff pastry?
Yes, I often use a store-bought pie crust when I want a more traditional texture or don’t have puff pastry on hand. It bakes up beautifully and still holds up well with the filling.
Can I make the filling ahead of time?
Absolutely. I sometimes make the filling a day in advance and store it in the fridge. When I’m ready to bake, I just assemble and pop it into the oven.
What can I serve with samosa pie?
I like serving it with a simple cucumber raita, a fresh green salad, or a tangy chutney for brightness. It’s also great with a side of roasted vegetables.
Is this recipe gluten-free?
As written, it’s not gluten-free due to the puff pastry or pie crust. But I can easily make it gluten-free by using a certified gluten-free pastry dough or crust alternative.
Conclusion
This samosa pie is one of my favorite comfort foods—a crowd-pleasing, flavorful dish that delivers all the spice and warmth of a traditional samosa in a much easier format. It’s perfect for cozy dinners, meal prep, or any time I want to bring a little Indian-inspired flair to the table. I always keep it in rotation when I’m craving something hearty, spicy, and delicious.
📖 Recipe:
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Samosa Pie with Spiced Chicken and Potato Filling
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Halal
Description
A fusion twist on the classic Indian samosa, this hearty samosa pie combines spiced ground chicken, potatoes, peas, and cilantro under a flaky puff pastry crust. It’s a satisfying, easy-to-make main dish perfect for family dinners or impressing guests.
Ingredients
3 tbsp ghee or butter
1 medium onion, finely chopped
1 jalapeño pepper, finely chopped (optional)
3 cloves garlic, minced
1 lb (450 g) ground chicken or turkey
2 tbsp garam masala or curry powder
½ tsp turmeric
1½ tsp salt (plus more to taste)
1½ lbs (about 2 medium) russet potatoes, diced
1 cup water
1 cup green peas (fresh or frozen)
½ cup minced fresh cilantro
1 sheet thawed puff pastry (about 8–9 oz) or a single pie crust sheet
Instructions
- Preheat the oven to 400°F (200°C).
- In a large stockpot over medium heat, melt the ghee or butter and cook the onion until golden and caramelized, about 15–20 minutes.
- Stir in the jalapeño and garlic, cooking for another minute.
- Add the ground chicken, garam masala, turmeric, and salt. Cook until the meat is no longer pink.
- Add the diced potatoes and water, cover the pot, and cook for about 25 minutes until the potatoes are tender.
- Stir in the green peas and fresh cilantro, adjusting seasoning to taste.
- Transfer the mixture into a 2-quart baking dish.
- Lay the puff pastry or pie crust over the top, trim edges, and cut a few steam vents.
- Bake for about 25 minutes, or until the crust is golden brown and crisp.
Notes
Cool the filling slightly before topping with pastry to prevent soggy crust.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, bake at 350°F (175°C) for 10–15 minutes.
For freezing, assemble unbaked pie and freeze up to 2 months. Bake from frozen, adding 10 minutes to bake time.
Swap ground chicken with turkey or lentils for variation.
Add cream or yogurt for a richer filling.
Use serrano or cayenne for more heat.
Try sweet potatoes for a touch of sweetness.
Phyllo or shortcrust can be used instead of puff pastry.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 499
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
