Preheat your oven to 400°F (200°C) and grease a round baking dish or an oven-safe skillet.

In a large mixing bowl, combine the cottage cheese, softened cream cheese, ranch seasoning, and garlic powder until smooth and creamy.

Fold in the shredded chicken, chopped dill pickles, and mozzarella cheese into the creamy mixture.

Layer one medium flour tortilla flat in the bottom of the greased dish and spread the chicken filling over it. Repeat with additional tortillas and filling.

Whisk together the beaten egg and melted butter and brush this mixture over the top tortilla layer.

Place the layered tortilla pie in the oven and bake for 20-25 minutes until golden and bubbling.

Let the pie rest for 5-10 minutes before slicing to allow the layers to set.

Slice into wedges, serve warm, and enjoy with a side salad or vegetables.