Creating the Mini Chicken Pot Pie Muffins is a straightforward process if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin.

2. Combine Ingredients: In a large bowl, mix together the shredded chicken, frozen vegetables, cream of chicken soup, onion powder, garlic powder, dried thyme, salt, and pepper until well combined.

3. Roll Out Dough: Unroll the pie crusts on a clean surface. Use a round cookie cutter, or a glass that’s roughly 3 inches in diameter to cut out circles.

4. Line Muffin Tin: Press each dough circle into the prepared muffin tin, ensuring it covers the bottom and sides.

5. Fill Muffins: Spoon the chicken mixture into each crust, filling them about three-quarters full.

6. Top with Dough: Cut additional dough circles for the tops or create lattice designs. Place on top of filling and seal the edges with a fork.

7. Add Egg Wash: Brush the tops with the beaten egg to give them a nice golden color.

8. Bake: Place in the preheated oven and bake for 30-35 minutes, or until the tops are golden brown.

9. Cool: Allow muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack.

These easy steps will guide you in creating delicious Mini Chicken Pot Pie Muffins effortlessly.