Martha Stewart Chicken Potpie Recipe

Keto Friendliness Gauge

Net Carbs are 5% of calories per serving, at 13g per serving. This food is keto-friendly.

How keto-friendly is Martha Stewart Chicken Potpie? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Chicken Potpie Recipe

  • Net Carbs are 5% of calories per serving, at 13g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Martha Stewart Chicken Potpie Recipe Nutrition Label

Nutrition Facts

Serving Size: 20 servings   ( 216 g )
Amount Per Serving
Calories: 280
Total Fat: 19g
Saturated Fat: 9g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 86mg
Sodium: 386mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugar: 3g
Protein: 14g
Calcium: 42mg Iron: 1mg
Potassium: 335mg Vitamin A: 168mcg
Vitamin C: 7mg Vitamin D: 1mcg

Ingredients

  • 1 chicken (3 to 4 pounds)
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 large yellow onion, cut in half
  • 2 fresh bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1/2 bunch fresh thyme
  • 1 rib celery, cut into thirds
  • 1 cup plus 5 tablespoons all-purpose flour
  • 2 1/4 teaspoons salt
  • 8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
  • 2 large egg yolks
  • 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 12 pearl onions, peeled and cut lengthwise if large
  • 1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
  • 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
  • 6 ounces button mushrooms, quartered if large
  • 1 cup milk
  • 2 tablespoons chopped fresh parsley
  • Zest of 1 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon heavy cream

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)