Creating Mini Chicken Pot Pies can be an enjoyable process when you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Filling: In a large skillet, melt the butter over medium heat.
3. Make a Roux: Whisk in the flour, stirring constantly for about 1 minute to create a roux.
4. Add Liquid: Gradually whisk in chicken broth and milk. Continue stirring until the mixture thickens, about 3-5 minutes.
5. Season: Stir in the garlic powder, onion powder, thyme, salt, and pepper.
6. Combine Chicken and Veggies: Add the cooked chicken and frozen mixed vegetables to the skillet. Mix well, remove from heat, and set aside.
7. Prepare the Pie Crusts: Unroll the pie crusts on a floured surface. Cut the crusts into circles that will fit in your muffin tin.
8. Line Muffin Tin: Place each circle in the cups of a greased muffin tin, pressing firmly against the sides.
9. Fill with Mixture: Spoon the chicken filling into each pie crust, filling them to about 3/4 full.
10. Top with Crust: Cut additional circles from the remaining pie crust and place them on top of the filled cupcakes. Pinch the edges to seal.
11. Brush with Egg Wash: Brush the top of each pie with the beaten egg to achieve a golden, glossy finish.
12. Bake: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
13. Cool: Allow the pies to cool for about 15-20 minutes before serving. This helps the filling set.

These straightforward steps will guide you in crafting your own delightful Mini Chicken Pot Pies without a hitch!