Keto Za’atar Chicken Skillet Pie (Fathead Crust)

About This Recipe

Comfort-food meets Middle Eastern flair in this cheesy, grain-free skillet pie. Juicy shredded chicken, fragrant za’atar, spinach, and creamy feta are tucked under a quick fathead crust for a golden, bubbly bake that’s on the table in under 45 minutes. It’s cozy, crowd-pleasing, and keto-friendly.

Ingredients

For the filling

• 2 tbsp olive oil
• 1 small onion, chopped
• 3–4 cups cooked shredded chicken thighs (about 1.5 lb)
• 2 tbsp za’atar, divided
• 1 tsp garlic powder
• 1/4 cup heavy cream
• Zest of 1 lemon, plus wedges to serve
• 3 cups baby spinach
• 1/2 cup crumbled feta
• Kosher salt and black pepper, to taste

For the fathead crust

• 1 1/2 cups shredded low-moisture mozzarella
• 2 oz cream cheese
• 1 cup superfine almond flour
• 1 large egg, beaten
• 1/2 tsp baking powder
• 1 tsp olive oil, for brushing

Instructions

1. Preheat oven to 400°F (200°C). Lightly oil a 10-inch oven-safe skillet.
2. Make the filling: Heat olive oil over medium heat. Sauté onion until translucent, 3–4 minutes. Stir in shredded chicken, 1 1/2 tbsp za’atar, garlic powder, salt, and pepper. Add heavy cream and lemon zest; simmer 1 minute. Fold in spinach until just wilted, then stir in feta. Remove from heat.
3. Make the fathead crust: In a microwave-safe bowl, melt mozzarella and cream cheese in 20–30 second bursts, stirring until smooth. Mix in almond flour, beaten egg, and baking powder. Knead until cohesive. Roll between two sheets of parchment to a round slightly larger than your skillet.
4. Assemble: Press filling evenly in the skillet. Lift the dough over the filling, tuck the edges, and cut 2–3 small slits for steam. Brush with olive oil and sprinkle the remaining 1/2 tbsp za’atar.
5. Bake 15–18 minutes until golden; broil 1–2 minutes for deeper color if desired. Rest 5 minutes, finish with a squeeze of lemon, slice into 6 wedges, and serve warm.

Keto Focus

Grain-free fathead crust (mozzarella, cream cheese, almond flour) replaces traditional pastry, slashing carbs while adding satisfying fats. The filling uses low-carb veggies and moderate-protein chicken for a balanced keto meal at just 5.5g net carbs per serving.

Nutrition Facts (per serving)

• Calories: 470
• Protein: 33g
• Fat: 37g
• Total Carbs: 8g
• Fiber: 2.5g
• Net Carbs: 5.5g

Tips & Variations

• Use chicken thighs for extra juiciness, or swap in shredded rotisserie chicken breast for convenience.
• Add-ins: Sliced olives, roasted red peppers, or a pinch of chili flakes for heat.
• Cheese swap: Try goat cheese or halloumi crumbles in place of feta.
• Greens: Sub kale (finely chopped) for spinach; sauté 2–3 minutes longer.
• Make-ahead: Prepare the filling up to 2 days ahead; assemble and bake when ready.

Serving Suggestions

• Pair with cucumber-tomato salad and a squeeze of lemon.
• Serve with garlicky cauliflower rice or cauliflower tabbouleh for a full low-carb plate.
• Drizzle with a quick tahini-yogurt sauce for extra richness.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat at 350°F (175°C) for 10–12 minutes or until warmed through.
• Freeze individual slices up to 2 months; thaw overnight before reheating.