Armenian Chicken Pie

This Armenian chicken pot pie is deceptively simple, yet it's a little masterpiece of combined flavors that elevate the simplest of ingredients to a royal dish. In fact, the more I discover Caucasian cuisineThe more I fall in love with it. It sometimes requires time, (which is absolutely not the case with this recipe), but like all traditional cooking, it is based on economical and natural products, most of the time homemade. This pie is no exception to the rule, but can be prepared in no time.

A taurte that puts a smile on your face and likes to use leftovers

This recipe blew me away. It was ready in no time and turned an ordinary lunch into a taste experience. This pie is very easy to make: you slide chicken, fresh herbs, spices and yogurt between two layers of Lebanese bread and slide it in the oven. This is a zero waste recipe, since you can easily use leftover chicken, but also Lebanese bread that is starting to dry out in the cupboard. Once in the oven, the dish perfumes the kitchen with flavors from elsewhere, and makes everyone eager to sit down to eat. Since the whole thing takes less than half an hour to prepare, it is also a recipe that is friendly to gourmets in a hurry. But what do people want? A fork, perhaps?

Armenian Chicken Pie

A taurte that puts a smile on your face and likes to use leftovers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Pie/Quiche/Pizza
Difficulty: easy
Servings: 4


  • 120 g plain yogurt
  • 2 pressed garlic cloves
  • Saffron filaments
  • 1 tablespoons of raisins
  • 500 g chicken cooked in small pieces - poached in broth or leftover roast chicken
  • 1 tablespoons of blond grapes
  • 1 cs of cives
  • 1 tbsp of coriander
  • 1 tablespoon of dill
  • 1 tablespoon of tarragon
  • 50 g of melted butter
  • 3 Lebanese breads
  • 1 tablespoons of various seeds - sesame, squash, flax...
  • salt and pepper


  • Prepare the stuffing by mixing the saffron, garlic, grapes, yogurt and cives. Blend, then add the chicken and other herbs. Season with salt and pepper. Set aside.
  • Heat the oven to 180° and brush the bottom of an ovenproof dish with melted butter.
  • Line the bottom of the dish with a good piece of Lebanese bread, brush with butter again, then pour in the filling.
  • Cover with Lebanese bread and brush with remaining butter. Sprinkle with small seeds.
  • Place in oven and bake for about 15 minutes. The pie is ready when the top of the dish becomes golden and crispy. The bottom will have absorbed the moisture from the force and become very soft.


Recipe from the wonderful book "Kaukasis" by Olia Hercules
Have you tried this recipe?Mention @annas.eats_firecooking


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