Low Carb Cauliflower Pot Pies

Enjoy the flavors or a comforting chicken pot pie in low carb form! Made with cauliflower, these low carb pot pies are guilt free and highly delicious.

Serves: 4

1 medium head cauliflower (4-5 cups cauliflower rice)
1/4 cup shredded parmesan cheese
1 egg
Pinch of salt and pepper

For the pie filling:
1/2 onion, diced
1 1/2 cups chicken broth
1/4 cup almond milk, unsweetened
1 cup frozen mixed vegetables
8 oz cooked chicken, diced
1 tbs onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbs cornstarch + 1/4 cup water
1. Preheat oven to 400 degrees. Add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency. Transfer cauliflower "rice" to a bowl and microwave for 5 minutes. Set aside and allow cauliflower to cool for approx 10 minutes.
2. Add cauliflower rice to a cheesecloth and squeeze out juice from the cauliflower as much as possible. Repeat this step with another dry cheesecloth to ensure you have removed a majority of the liquid.
3. Add the dried cauliflower rice to a bowl with the egg, Parmesan cheese, salt and pepper. Using your hands, combine all of the ingredients thoroughly. Spray a large muffin pan and gently press the cauliflower mixture to the sides creating a bowl. Bake for 20-25 minutes or until golden brown.
4. Saute diced onion on high heat until slightly tender. Reduce heat to medium and add the chicken broth, almond milk, mixed vegetables, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or until frozen vegetables are soft.
5. Mix the cornstarch with the water to make a slurry and add the sauce with the cooked chicken. Stir in cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove heat.
6. Fill each cauliflower base with the pot pie filling and serve!
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