For the cauliflower crusts: Preheat oven to 450°F. Line a baking sheet with parchment paper and brush with olive oil.
Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.
Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.
Then remove the lid. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower rice to be dry.
Then place in a large mixing bowl and add egg, cheese, salt and pepper. Mix well.
Divide into 4 sections on the oiled parchment paper. Shape into circles to fit each ramekin by placing the ramekin upside down like a cookie cutter. Bake for 10-15 minutes and set aside.
For filling Season bite size pieces of chicken with salt. Then simmer in chicken stock in a saucepan for ten minutes.
Remove chicken with a slotted spoon to a dish and set aside. Skim the fat from the stock with a spoon and pour stock into a bowl and set aside.
Add two tablespoons of the butter to the same saucepan. Add flour and whisk continuously for about one minute to make a roux for your cream sauce.
Remove from the heat and add stock back in.and whisk until smooth.
Then whisk in the milk. Turn the stove back on and bring mixture to a simmer. Continue whisking as the sauce thickens for another minute.
Add chicken back in along with sherry, fresh lemon juice, salt, pepper and nutmeg. Set aside.
Heat the remaining 2 tablespoons of butter in a skillet. Add carrots and oinion and cook for about 5 minutes. Stir into chicken mixture. Add peas and stir again.
Assemble pot pies: Place one cauliflower crust on the bottom of each 14 ounce ramekin. Fill with chicken mixture and top with a cauliflower crust.
Beat an egg in a small bowl. Brush each cauliflower top with egg.
Score each top with a sharp knife for ventilation.
Now, turn the oven down to 350°F and bake for 20 minutes until bubbly.