Cauliflower Chicken Pot Pie

• Parsley Biscuits
• frozen cauliflower rice, thawed↗24 ounces
• eggs, beaten↗2
• grated parmesan cheese1⁄2 cup
• chopped parsley1⁄4 cup
• garlic powder↗1 tablespoon
• salt↗1⁄2 teaspoon
• Chicken Filling
• chicken broth↗2 1⁄2 cups
• cornstarch↗1 1⁄2 tablespoons
• dried thyme↗1⁄4 teaspoon
• cooked shredded chicken2 cups
• frozen mixed vegetables, thawed16 ounces
• heavy cream↗1⁄2 cup
• salt↗
• pepper↗
• chopped parsley, for garnish

Step-by-step instructions

1. 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. 2

   Add the cauliflower to a microwave-safe bowl and microwave according to package directions. Let cool.

3. 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. 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. 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. 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. 7

   Garnish with chopped parsley. Top with fresh baked cauliflower crust.