Making Mini Chicken Pot Pies Muffins is a simple process that allows you to create delicious, hearty bites in no time. Follow these steps to achieve tasty muffins:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone muffin liners for easy removal.

2. Prepare Filling: In a large bowl, combine the shredded chicken, mixed vegetables, chicken broth, heavy cream, onion powder, garlic powder, thyme, salt, and pepper. Mix until well incorporated.

3. Roll Out Pie Crust: On a clean surface, roll out the pie crust to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut circles that will fit into your muffin tin.

4. Line Muffin Tin: Place the pie crust circles into the muffin tin cups, pressing them gently against the sides and bottom to create a cup shape.

5. Fill Muffins: Spoon the chicken and vegetable mixture evenly into each crust-lined muffin cup, filling them almost to the top.

6. Top Muffins: If desired, roll out any leftover dough and cut additional circles to cover the top of each muffin. Seal the edges by pinching the crusts together.

7. Brush with Egg Wash: Use a pastry brush to apply the beaten egg over the tops of the muffins. This will give them a beautiful golden hue when baked.

8. Bake: Place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

9. Cool: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack.

10. Serve Warm: Enjoy the Mini Chicken Pot Pies Muffins warm, as they are best served fresh from the oven.