Creating Mini Chicken Pot Pies is a straightforward process when you follow these simple steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Filling: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent.
3. Make the Sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, stirring constantly until thickened.
4. Combine Ingredients: Add the shredded chicken, frozen vegetables, garlic powder, salt, pepper, and thyme (if using). Mix well and remove from heat.
5. Roll Out Dough: Roll out the pie crusts on a floured surface. Use a round cutter or a glass to cut circles for the bottom crust.
6. Line Muffin Tin: Place the dough circles into a greased muffin tin, pressing gently to fit.
7. Fill Pies: Spoon the chicken filling into each dough-lined muffin cup, filling them generously.
8. Top with Dough: Cut smaller circles for the top crusts and place them over the filling. Seal the edges by pressing with a fork.
9. Brush with Egg Wash: Brush the tops of the pies with the beaten egg for a golden finish.
10. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown.
11. Cool: Allow the mini pot pies to cool for a few minutes before serving.

Following these steps will guide you in creating these incredible mini pies effortlessly.