Step 1
Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
Step 2
Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely about 10 minutes.
Step 3
Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
Step 4
Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
Step 5
Remove cauliflower from the oven and stir to mix and dry as it cools.
Step 6
Increase the oven to 400 degrees F (200 degrees C).
Step 7
Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese egg 1/4 teaspoon salt and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round nonstick baking pan to form a crust.
Step 8
Bake in the preheated oven until browned about 25 minutes.
Step 9
Meanwhile heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion carrot and celery and cook until softened about 5 minutes. Add chicken and cook until cooked through about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through about 5 minutes.
Step 9
Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth about 5 minutes.