Preheat oven to 400 degrees and grease a deep casserole dish.
Place the cauliflower florets in a large pot with 3-4 inches of water. Cover and place on stove over high heat to steam. Steam until fork tender 10-12 minutes.
While the cauliflower is steaming add the chicken, mixed vegetables, onion, garlic and cream of mushroom soup in a large bowl and mix well. Transfer to the greased casserole dish.
Drain the water from the cauliflower and add it to a high powered blender or food processor. Pulse until smooth. Add the spices and egg and pulse until fully combined.
Add the cauliflower mixture on top of the pot pie filling in the casserole dish. Evenly spread. Place in oven and bake for 30 minutes.
Enjoy!
Notes
*You can also use skinless boneless chicken breast and shred then. The rotisserie chicken saves time and an extra step. **I used a bag of Wild Harvest organic frozen carrots, corn, green beans and green peas. You can use any vegetable medley you'd like.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2019/04/03/chicken-pot-pie-casserole/