Cauliflower Chicken Pot Pie

Name: Cauliflower Chicken Pot Pie
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 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; 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

Submitted by Arlyn Osborne

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

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photo by limeandspoontt

Ready In:: 1hr 35mins
Ingredients:: 15
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

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.
Add the cauliflower to a microwave-safe bowl and microwave according to package directions. Let cool.
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.
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.
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.
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.
Garnish with chopped parsley. Top with fresh baked cauliflower crust.