Preheat the oven to 450ºF and line a baking sheet with parchment paper and set aside.

Combine the cauliflower, and chicken broth in a large pot and bring to a boil, reduce heat to a simmer and cook for about 10-15 minutes, or until the cauliflower is completely tender. Uncover and continue to cook until little liquid remains Blend until completely smooth using an immersion blender or standard blender. Preheat the oven to 450ºF and line a baking sheet with parchment paper and set aside. Keep warm.

Meanwhile, heat the butter in a large non-stick pan over medium-high heat. Add the carrots, celery, and onion. Cook until the onion is soft and translucent, about 5 minutes. Add the wine and cook until there is little to no liquid remaining, about 5 minutes. Add the chicken and cook until the meat is opaque throughout and cooked, another 10 minutes, stirring occasionally. Add the bay leaves, thyme, mushroom powder, 1/2 teaspoon salt, and garlic and cook until fragrant, about 1 minute more. Add all of the softened vegetables, chicken, gelatin, and fish sauce to the cauliflower mixture. Simmer for about 5-10 minutes, stir in peas and remove from heat, let stand 5 minutes for residual heat cook to the peas. Adjust seasoning to taste with salt and pepper. Stir in parsley just before serving.

While the soup cooks, prepare the biscuits, if using them. Combine the lupin flour, flax, egg white powder, baking powder, allulose, and salt in a large bowl and whisk to combine. Use a couple of knives or a pastry cutter to cut the butter into the dry mixture until it resembles pea size pieces. Add the almond milk and stir with a spoon until just combined. Turn the dough onto a surface lightly dusted with lupin flour. Shape into a round and roll to 1/2-inch thick. Cut into 6 rounds with a biscuit cutter or inverted glass. Transfer to the prepared baking sheet and bake for 10-12 minutes, or until golden.

Serve the chicken pot pie mixture with a biscuit on top.