Chicken Cheese Pie {Using Samosa Sheets}

A simple pie using samosa sheets as the pastry, and a delicious chicken and cheese filling… 




Isn’t necessity always the mother of invention? Whoever said that deserves a big pat on their back. It feels appropriate in any field that you may be in, including cooking. This recipe was born out of the need to do something different of the very limited samosa sheets I had in our fridge. I have a family who is crazy of samosas. But I am not fond of making them because I struggle with making proper triangles. Not that my family really bothers, but it affects my self-esteem. Hehe… Unlike other Ramadans, this time we had made samosas a lot of times  because my SIL used to do the shaping along with the girls and she does a better job at it. 😀 So when I had hardly a few sheets in the fridge that wouldn’t make enough samosas to avoid any fighting, I had to utilize it in some way, and this super simple pie was born!


The filling is very simple – just shredded chicken, cooked in salt and pepper, loads of cheese, some black olives and corn for the bite. I would really love to add some capsicum in the filling next time. I used the process of the dipping in an egg mixture as we do in Chatti Pathiri. I used an 8 inch shallow pan, layered the bottom with the sheets overlapping on the sides. I put in the filling and then topped with the remaining samosa sheets and literally folded the sides to make it look like a parcel. The remaining egg mixture poured onto the edges help it seal it, so once baked, you will a bake that slides effortlessly off the pan. I wasn’t sure if my folks would like it, but it disappeared in seconds! Now I know what to do when I have just a handful of samosa sheets remaining. 😉 This post goes into today’s theme of savory bakes in this year’s Bakeathon.





Chicken Cheese Pie {Using Samosa Sheets}

Course Snack
Cuisine International
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Rafeeda


  • 12 samosa sheets
  • 2 large eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 300 gm chicken breast
  • Salt and pepper to taste
  • 10 gm butter
  • 2 cloves of garlic minced
  • 1 small onion minced
  • 1/4 cup cream cheese
  • 2-3 tbsp sliced black olives
  • 2-3 tbsp sweet corn


  • First prepare the filling. Rub the chicken breast with sufficient salt and pepper.
  • Heat butter and cook the chicken on both sides till done. Drain out, allow to cool and shred.
  • In the same butter - add more if needed - fry the garlic. Saute the onion for a couple of minutes.
  • Add the cheese, chicken and olives and toss. Adjust seasoning. Take off the heat.
  • Preheat oven to 180 degrees. Grease a tart pan.
  • Whisk the eggs, milk and seasonings.
  • Dip one samosa sheet and layer on one side. Dip the next and layer on the side overlapping. Use around 6-7 sheets to layer the bottom. Allow the sides to overlap out.
  • Spread the filling in. Top with the rest of the samosa sheets on top. Seal the sides by pinching it in and pour the remaining egg mixture on top to seal the sides.
  • Bake for 25 minutes. Run under the grill for two minutes just for a dark shade.
  • Flip onto a plate and serve warm for tea time, with ketchup or hot sauce.



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  1. That’s a smart idea to use samosa sheets. It must have also tasted awesome!

  2. I dont usually use samosa sheets but this looks and sounds delicious.

  3. Creative way to use it! Agree with you that necessity makes us create more on the go. It looks perfect and must have tasted delicious.

  4. Absolutely fantastic ! Great idea to use these samosa sheets ! I have these in my freezer – almost all the time as I am a big samosa fan – will try baking with paneer as stuffing ! Thanks , it surely is great idea .

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