Chicken Samoosa Pie


  • 1 cooked rotisserie chicken 
  • 1 packet (400g) PnP butternut and sweet potato chunks 
  • 1 bunch kale, chopped and blanched
  • 1 packet (400g) PnP butter chicken cook-in-sauce 
  • 10-15 samoosa pastry sheets 
  • ¼ cup (60ml) melted butter 
  • 1 tsp (5ml) each cumin seeds and mustard seeds 
  • Salt and milled pepper 
  • Chutney, plain yoghurt and fresh coriander, for serving


  • Preheat oven to 180˚C.
  • Remove meat from chicken bones and shred with a fork.
  • Place chicken and vegetables in an ovenproof casserole dish, then pour over sauce.
  • Brush pastry sheets with butter.
  • Arrange on top of chicken and vegetables, then sprinkle with seeds. Season.
  • Bake for 35 minutes or until pastry is golden and chicken and vegetables are tender.
  • Serve with a dollop of chutney and yoghurt, garnished with coriander.