Crispy on the outside, cheesy on the inside — this skillet meat pie is the kind of one-pan wonder that disappears before it even cools. Thin strips of lavash bake right into a whisked egg, chicken, and cheese mixture, forming a golden crust you can slice like a pie. If you enjoy clever lavash tricks, don’t miss our Stuffed Omelet in Lavash, another quick favorite.
Ingredients
- 70 g (2.5 oz) lavash
- 3 eggs
- 3 tbsp sour cream
- 100 g (3.5 oz) cheese (suluguni and light), grated
- 100 g (3.5 oz) cooked chicken fillet, diced
- 1 green onion stalk, chopped
- Spices, black pepper, basil, and garlic salt to taste
- Oil for the pan
Instructions
- Whisk the eggs with the green onion, cheese, sour cream, chicken, herbs, and spices.
- Roll the lavash into a tube and snip into thin strips with scissors; stir into the egg mixture.
- Heat a skillet with a little oil, spread the mixture evenly, and cook covered on medium-low heat for 7 minutes.
- Flip using a plate and cook 4 more minutes uncovered until golden.
Tips
- Pat the diced chicken dry before mixing so the pie sets up firm and crispy instead of steamy.
- Use a well-seasoned cast-iron or nonstick skillet so the flip goes smoothly — and don’t rush it; let the bottom set fully before flipping.
- Craving another skillet pie night? Try our Easy Cheesy Tortilla Pie, or round out a brunch spread with Savory Zucchini Crepes. For cast-iron basics and skillet know-how, the guides at Serious Eats are a great reference.
Nutrition (per 100 g): 199 kcal, protein 13 g, fat 8 g, carbs 19 g.