Cauliflower Chicken Pot Pie

This low-carb riff on chicken pot pie is made without flour and is topped with parsley studded cauliflower “biscuits.”

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• Parsley Biscuits

• 24  ounces  frozen cauliflower rice, thawed
• 2  eggs, beaten
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 cup  chopped parsley
• 1  tablespoon garlic powder
• 1⁄2 teaspoon salt

• Chicken Filling

• 2 1⁄2 cups chicken broth
• 1 1⁄2 tablespoons cornstarch
• 1⁄4 teaspoon dried thyme
• 2  cups  cooked shredded chicken
• 16  ounces  frozen mixed vegetables, thawed
• 1⁄2 cup heavy cream
•  salt
•  pepper
•  chopped parsley, for garnish

Directions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper. Trace 7 circles onto the parchment with a 3 1/2-inch round cutter.
2. Add the cauliflower to a microwave-safe bowl and microwave according to package directions. Let cool.
3. Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture, then add to an empty bowl. Add remaining crust ingredients and mix to combine.
4. Scoop 4 tablespoons of the mixture into each of the drawn circles on the baking sheet. Shape into a round disc, about 1/2 inch thick. Bake for 15-20 minutes, or until golden brown, flipping halfway through.
5. Whisk together the chicken broth, corn starch, and thyme in a liquid measuring cup and pour the mixture into an 8-inch cast iron skillet. Bring to a boil, then lower heat and simmer over medium heat until thickened, about 5-10 minutes.
6. Turn the heat down to medium-low and stir in the chicken, vegetables, and cream. Season with salt and pepper. Cook until heated through, 5 minutes.
7. Garnish with chopped parsley. Top with fresh baked cauliflower crust.