Cauliflower Chicken Pot Pie

• 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

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.

parsley, cauliflower rice, eggs, parmesan cheese, parsley, garlic, salt, chicken filling, chicken broth, cornstarch, thyme, chicken, mixed vegetables, heavy cream, salt, pepper, parsley

Taken from www.food.com/recipe/cauliflower-chicken-pot-pie-537468 (may not work)