Chicken boil about 30 minutes in 1.5 liters of cold water in which dissolved bouillon. Coarsely chopped onion stew to complete softening the lid on medium heat. Add boned and choppy in small pieces chicken meat and add salt. In pre-oiled pan with a diameter of 30 cm consistently rank pastry with a filling, among peel sprinkle a little of the chicken broth. The banitsa is covered with a solid skin, and cut into square pieces. Beat the egg and yoghurt and the mixture is poured over the banitsa. Bake in a moderately hot oven at 180C for about 30 minutes.