Cauliflower Chicken Pot Pie Recipe

Name: Cauliflower Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

749

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Parsley Biscuits, 24 ounces frozen cauliflower rice, thawed, 2 eggs, beaten, 1/2 cup grated parmesan cheese, and more.

Yes, Cauliflower Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cauliflower Chicken Pot Pie

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