This golden lavash pie with juicy chicken, crisp French fries and stretchy cheese is a quick, hearty option for a family dinner or a relaxed snack with friends. The thin lavash sheets soak up a tender custard of eggs and sour cream, the crust turns beautifully crisp, and the filling stays moist, fragrant and satisfying. It is simple to assemble, bakes in the oven, and slices neatly into generous portions.
Ingredients
- Thin lavash — 3 sheets
- Chicken breast — 400g (14 oz)
- Frozen French fries — 300g (10.5 oz)
- Hard cheese — 200g (7 oz)
- Sour cream — 200g (7 oz)
- Eggs — 3
- Milk — 80ml (1/3 cup)
- Onion — 1
- Garlic — 2 cloves
- Vegetable oil — 2 tbsp
- Butter for the pan — 20g (3/4 oz)
- Salt — 1 tsp, or to taste
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1 tsp
- Fresh herbs (dill, parsley) — 2 tbsp, chopped
- Sesame seeds — 1 tbsp, optional
Step-by-Step Recipe
- Preheat the oven to 180°C (356°F). Grease a round baking pan about 22 cm (9 in) wide with butter and, if you like, line the base with parchment.
- Cut the chicken breast into small cubes and season with salt, pepper and paprika. Heat the vegetable oil in a skillet, then sauté the chicken with the finely chopped onion for 5–6 minutes, until lightly browned. Add the minced garlic and cook for another 30–40 seconds. Remove from the heat and let cool slightly.
- Prepare the French fries according to the package directions until golden, using the oven, air fryer or deep fryer. Transfer to paper towels to drain excess oil and let cool.
- Grate the cheese on the coarse side of a box grater and finely chop the herbs.
- In a bowl, whisk the eggs with the sour cream and milk until smooth, then add a pinch of salt. This is your custard mixture.
- To assemble, place the first sheet of lavash in the pan so the edges hang over the sides. Brush it lightly with some of the custard. Spread half the chicken mixture evenly over the base, then half the French fries, one-third of the cheese and a little of the herbs.
- Cover with the second sheet of lavash, brush again with custard, and repeat the layers: the remaining chicken, fries, another third of the cheese and more herbs.
- Lay the third sheet of lavash on top and tuck the overhanging edges inward to form a closed pie. Pour the remaining custard over the surface, scatter with the rest of the cheese and, if using, the sesame seeds.
- Bake for 25–30 minutes at 180°C (356°F), until deeply golden on top. Let the pie rest for 10 minutes, then carefully remove from the pan and cut into portions.
Serving and Storage
Serve the pie warm with a simple salad and a sauce such as garlic sour cream, yogurt sauce or tomato sauce. Store leftovers in the refrigerator for up to 2 days in an airtight container. Reheat in the oven or in a dry skillet with a lid so the crust stays crisp.
Nutrition Facts (per serving)
| Calories | 550 kcal |
|---|---|
| Protein | 30 g |
| Fat | 31 g |
| Carbohydrates | 38 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Swap the French fries for baked potato batons if you want a slightly lighter pie that is still deeply satisfying.
- You can replace the chicken breast with boneless thigh meat for an even juicier filling.
- Use part mozzarella or provolone for extra pull, then finish with a little Parmesan for a sharper, more savory crust.
- For a brighter, more tangy filling, add chopped pickles or a few sun-dried tomatoes.
- To keep the bottom crisp, bake the pie on a preheated baking sheet or pizza stone.
FAQ
Can I replace the French fries with regular potatoes?
Yes. Use potato batons or wedges, roast them until golden, let them cool, then assemble the pie as directed.
What can I use instead of sour cream and eggs in the custard?
You can replace the sour cream with thick plain yogurt, and the eggs with a mixture of yogurt and 1 tbsp cornstarch for each egg. The texture will be a little softer, but the pie will still set well.
Can I make the pie ahead of time and reheat it?
Yes. Assemble and bake the pie, let it cool completely, then refrigerate for up to 2 days. Reheat for 10–12 minutes at 170°C (338°F) to bring back the crisp crust.