Creating delicious Mini Chicken Pot Pies is simple with these clear steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Filling: In a skillet, melt the butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
3. Add Vegetables: Stir in mixed vegetables and cook for another 3-4 minutes.
4. Make the Sauce: Sprinkle flour over the vegetable mixture and stir well. Gradually pour in chicken broth and heavy cream, stirring constantly until thickened. Season with garlic powder, thyme, salt, and pepper.
5. Add Chicken: Fold in the cooked chicken, combining everything evenly. Remove from heat and let it cool slightly.
6. Roll Out the Dough: On a lightly floured surface, roll out the pie crusts. Use a round cutter or a glass to cut out circles approximately 4 inches in diameter.
7. Form the Pies: Place the circular dough pieces into a greased muffin tin, pressing them down gently to form cups. Fill each cup with the chicken mixture.
8. Top Them Off: Cut smaller circles or shapes from remaining dough to top the pies. Seal the edges by pinching together or using a fork.
9. Egg Wash: Brush the tops of the pies with beaten egg to give them a golden finish.
10. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes until golden brown and bubbly.
11. Cool and Serve: Allow the mini pies to cool for about 10-15 minutes before removing from the tin. Serve warm.

These steps will lead you to create amazing Mini Chicken Pot Pies that will leave everyone asking for seconds!