Super Yummy Mini Cauliflower Chicken Pot Pies (Low carb & GF!)

We hit this point every few months where we're just plain tired of eating the same food over and over.  Once it gets more challenging to get the grill out (hello snow) I am forced to do some major research on new meals that are easy, everyone likes, and are (mostly) healthy.  No sense in throwing my nutrition goals out the window just to save a few minutes!!

Pinterest came to my rescue again a few weeks ago as I was meal planning, and I found a recipe for HEALTHY POT PIE!!!  I LOVE pot pie, so this was super exciting.

You can check out the original recipe here: http://www.itscheatdayeveryday.com/low-carb-cauliflower-pot-pies/

Note that I'm posting my own thoughts & tweaks on it, as well as my take on the recipe since I had to scroll forever on their page to get to it.  You can print their version though, if that's easier.

This makes about 5 mini-pot pies using the regular muffin tins.

Cauliflower cups:
- 1 bag crumbled cauliflower (sometimes called cauliflower rice)
- 1 egg
- 1/4 C parmesan
- salt/pepper

Filling:
- 2 chicken breasts, diced & cooked
- 1 1/4 C chicken broth
- 1/4 C unsweetened almond milk (I just used the vanilla flavored unsweetened almond milk, since that's what I have for my shakes)
- 1 C frozen peas & carrots (I used a little extra)
- 1 T onion powder
- 2 T cornstarch mixed with 1/4 C water (mix immediately and stir well, before adding to the sauce)
- Salt & pepper to taste

Directions:
- Heat oven to 400F
- Microwave the cauliflower rice on high for 5 minutes.  While cooking, spread a cheesecloth or a thin dish towel on the counter. 
- Spread the cooked cauliflower rice on the towel and let cool for about 10 minutes.  This is critical or you'll burn your hands!
- Once cooled, gather the ends of the towel with the cauliflower rice in the middle.  Start squeezing all the liquid out of the cauliflower rice, twisting the towel while the cauliflower rice is bunched in the middle.  Make sure you get as much liquid out as possible.
- Add the now-dried cauliflower rice to a bowl with the egg, cheese, salt, and pepper.  Mix well using a wooden spoon or your hands.
- Spray large muffin tins with cooking spray and pat the cauliflower crust mixture into the tins.  Make sure it's evenly spread along the bottom and sides, creating a shell to hold the filling.
- Bake for 20 minutes or so until the shells are lightly browned and the center is no longer squishy
- While the shells are baking, heat a skillet and saute the onions until translucent.  Add the chicken broth, almond milk, peas & carrots, onion powder, and salt/pepper.
- Stir and cover to steam the frozen veggies, about 5-8 minutes or until the veggies are soft
- While the filling is cooking, mix the cornstarch with the water to create a "slurry".  Add this to the sauce filling, along with the cooked chicken. 
- Remove the cauliflower shells from the oven, and use a fork or knife to remove them gently from each muffin tin.  Use a large spoon to dish the filling into each shell. 
- Serve and enjoy!