Making Irresistible Mini Chicken Pot Pies is an enjoyable process if you follow these simple steps:

1. Preheat Oven: Start by preheating your oven to 400°F (200°C).
2. Cook the Filling: In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until they are soft and fragrant.
3. Add Vegetables: Stir in the frozen peas and carrots and diced potatoes (if using). Cook for an additional 5 minutes until they are heated through.
4. Make the Sauce: Sprinkle the flour over the mixture and stir well to coat. Gradually add chicken broth and heavy cream, stirring constantly until thickened.
5. Season the Mixture: Add thyme, salt, and pepper to taste. Remove from heat and stir in the diced chicken. Allow the filling to cool while you prepare the crust.
6. Prepare the Pie Crusts: Roll out the pie crusts on a floured surface. Use a round cutter to create circles, roughly 5 inches in diameter.
7. Assemble the Pies: Place a dough circle into the greased muffin tin, pressing it down gently. Fill each crust with the chicken mixture (approximately ¾ full).
8. Cover the Pies: Cut smaller circles for the tops or simply cut slits into the remaining dough. Seal the edges and brush with beaten egg for a golden finish.
9. Bake: Place the muffin tin in the oven and bake for 30-35 minutes, or until the crust is golden brown.
10. Cool and Serve: Allow pies to cool for a few minutes before removing them from the tin. Serve warm for the best experience!

These simple steps will guide you smoothly in creating these mouth-watering mini pies, encapsulating the flavors of a delightful chicken pot pie in individual servings.