Lavash Chicken Pie

Ingredients

• Armenian Lavash 2 pieces
• Chicken fillet 20 oz
• Onion 2 heads
• Garlic 2 cloves
• Canned Tomatoes (Pelati) 5 oz
• Vegetable Oil 0 fl oz
• Spices a pinch
• Khmeli-suneli ½ spoons
• Paprika ½ spoons
• Russian Cheese 5 oz
• Pizza Mozzarella Cheese 0 oz
• Kefir 5 fl oz
• Sour Cream 0 oz
• Chicken Egg 3 pieces
• Dill to taste
• Scallions to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the chicken into 1 cm pieces, place them in a preheated skillet with vegetable oil, and sauté, stirring, until the chicken turns white.

Step 2

Add the finely chopped onion and garlic to the skillet, stir, and sauté until the onion becomes translucent.

Step 3

Add the canned tomatoes to the skillet, stir, and cook for another 3–4 minutes. Season with salt, add all the spices, and remove from heat.

Step 4

Crack 3 eggs into a bowl, add yogurt, sour cream, salt, and pepper, and whisk everything together thoroughly.

Step 5

Prepare a round mold for assembling the pie. Cut out four circles from the lavash that match the diameter of the mold.

Step 6

Spread a little of the kefir mixture over the bottom of the baking dish, then place a layer of lavash on top, followed by the fried chicken.

Step 7

On top, grated Russian cheese mixed with chopped herbs, and a little more sauce.

Step 8

Arrange all four layers of the pie in this way. Cut the last round of lavash into portion-sized segments to make it easier to slice the pie.

Step 9

Place the sliced round on top, pour the remaining filling over it, and put it in a preheated oven at 355°F for 10 minutes.

Step 10

Remove the pie from the oven, layer thin slices of mozzarella on top, and return it to the oven for another 15 minutes.