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CuisineAsianIndianHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesSpecial OccasionOne-Pot or PanBakingDinnerVegetarianHealthyComfort Food

One-Skillet Samosa Pot Pie

A fusion of Indian and American comfort food, this savory pot pie features a spiced potato and vegetable filling topped with a flaky pie crust and baked until golden brown.

Shri Repp
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
One-Skillet Samosa Pot Pie
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
One-Skillet Samosa Pot Pie

Ingredients

for 4 servings

Filling Ingredients:

  • 2 lb russet potato (910 g)
  • ½ cup frozen peas (70 g)
  • 1 teaspoon McCormick ® Ground Cumin
  • 1 teaspoon McCormick ground coriander
  • ½ teaspoon McCormick dark chili powder
  • ½ teaspoon McCormick® Paprika
  • ¼ teaspoon McCormick ground turmeric
  • 2 teaspoons kosher salt
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 teaspoons chaat masala
  • 1 thai chili

Crust Ingredients:

  • 2 pie crusts, thaw if frozen
  • ½ teaspoon McCormick caraway seeds
  • 1 egg, beaten
  • 1 tablespoon butter

Nutrition Info

  • Calories 698
  • Fat 29g
  • Carbs 96g
  • Fiber 8g
  • Sugar 6g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F/200˚C.
  2. Pierce a few holes in the potatoes with a knife, then microwave on high for 10-12 minutes until the potatoes are tender and can be easily pierced with a fork. Peel the potato skin off and discard.
  3. Gently crumble the potato and mix thoroughly with the rest of the filling ingredients.
  4. Grease the skillet generously with butter and press one 9” pie crust on the bottom of the skillet.
  5. Add potato-pea filling into the skillet and spread evenly.
  6. Place the second 9” pie crust over the filling and seal the two pie crusts together along the edges of the skillet.
  7. Brush egg wash onto the top of the pie and evenly sprinkle the caraway seeds on top.
  8. Make a few venting slits for the pie and bake for 25-30 minutes on the middle rack or until the crust is golden brown.
  9. Serve warm alongside mint-cilantro and tamarind chutneys.
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