Creating Easy Mini Chicken Pot Pies is straightforward if you follow these simple steps:

1. Preheat Oven: Start by preheating your oven to 425°F (220°C).
2. Prepare Filling: In a medium saucepan, melt the butter over medium heat.
3. Add Flour: Stir in the flour and cook for about 1 minute until the mixture is bubbling.
4. Mix in Liquids: Gradually whisk in the chicken broth and milk. Keep stirring until the sauce is thickened and smooth.
5. Season: Add onion powder, garlic powder, thyme, salt, and pepper to taste. Then, stir in the shredded chicken and frozen vegetables until evenly combined.
6. Roll Out Crust: Roll out one pie crust on a lightly floured surface. Use a round cutter to create circles about 4-5 inches in diameter.
7. Fill Mini Pies: Place the crust circles into a greased muffin tin. Fill each with the chicken filling, leaving some space at the top.
8. Top with Crust: Roll out the second pie crust and cut circles to fit over the filling. Seal edges by crimping with a fork.
9. Brush with Egg: Brush the top of each pie 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 pot pies to cool for 5 minutes before removing them from the tin.

These steps will guide you in creating these incredible mini pot pies effortlessly, making cooking a joyful experience.