Keto Chicken Bacon Rosti Pie Skillet

3.58 from 14 votes

Keto Chicken Bacon Rosti Pie Skillet

Love a good chicken pie filling but don’t want all the heavy pastry? This Low-Carb Chicken and Bacon Rosti Pie Skillet combines two great loves, a classic creamy chicken and bacon pie filling with a keto friendly rosti topping, made from zucchini and turnip.

Prep Time 25

Cook Time 40

Servings

Calories 493kcal

Author Jo Harding

Ingredients

Pie Mixture

3 tablespoons unsalted butter
1 ounces yellow onion diced
2 ounces carrot diced
3 ounces celery stalks diced
2 cloves garlic minced
4 sprigs fresh thyme leaves
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper
6 chicken thighs skinless and boneless, diced into 2cm cubes
3 ounces bacon diced
2 tablespoons white wine
¾ cup heavy cream full-fat
¾ cup chicken stock
1 tablespoon Dijon mustard
0.7 ounces peas frozen
½ cup shredded cheddar cheese

Rosti Topping

9.5 ounces turnips grated
6 ounces zucchini grated
1 ounce yellow onion
3 tablespoons olive oil (or butter) separated
2 sprigs fresh thyme leaves
1/16 teaspoon sea salt flaked
1/16 teaspoon pepper
¼ cup shredded mozzarella cheese (or cheddar cheese) optional

Instructions

Preheat the oven to 400F / 200C / 180 fan.

Pie Mixture

Place the butter in an oven safe skillet and melt on a medium heat. Add the onion, carrot, celery, garlic, thyme, salt and pepper and cook for 6 - 7 minutes until soft. Remove from the pan and set aside.
Add the chicken and bacon to the pan and cook for approximately 7 minutes or until the chicken starts to brown and is cooked through. Add the veggies back to the pan with the white wine and cook off the alcohol for 1 minute.
Add the heavy cream, chicken stock and Dijon mustard. Bring to boil then reduce to a simmer and cook for 5 - 7 minutes until the sauce starts to thicken.
Stir through peas and cheese until melted. Season to taste.

Rosti Topping

Place the grated turnip, zucchini and onion in a glass bowl. Microwave on high for 5 minutes. (Note: I grated mine in a food processor.)
Allow to cool so not boiling and place in a muslin cloth, fine tea towel or a couple of sheets of paper towels and squeeze out the water. This step is IMPORTANT as this stops the rosti from being soggy!
Mix with ⅔ of the olive oil or melted butter, thyme and a pinch of salt and pepper. Optional: mix in ¼ cup of shredded cheese.
Add the rosti topping to the pie mixture leaving a small space at the edge of pan. Drizzle top with remainder olive oil.
Bake for 20 minutes then finish off under the broiler for 2 - 4 minutes until slightly golden.

Storage

Tupperware in the fridge for up to 3 days

Notes

Net Carbs: 7g

Nutrition