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

1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease a muffin tin with cooking spray or butter.

2. Sauté Vegetables: In a skillet over medium heat, melt the butter. Add the diced onion and cook for about 2-3 minutes until translucent.

3. Make the Filling: Stir in the flour, garlic powder, and thyme, cooking for another minute. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.

4. Thicken the Mixture: Continue to cook over medium heat until the mixture begins to thicken, about 3-4 minutes.

5. Add Chicken and Vegetables: Stir in the cooked chicken, peas, carrots, cooked potatoes (if using), and season with salt and pepper. Mix well and remove from heat.

6. Prepare Pie Crust: Roll out the pie crust sheets. Using a round cutter or a glass, cut out circles slightly larger than your muffin tin cups.

7. Fill the Muffin Tin: Place the pie crust rounds into each muffin tin cup, pressing down gently to form a small bowl.

8. Add Filling: Spoon the chicken filling into each pie crust, filling them generously.

9. Top with Lid: Cut additional circles from the pie crust for the tops. Place them over the filling, sealing the edges by pressing down firmly. Cut small slits in the tops to allow steam to escape.

10. Bake: Place the muffin tin in the preheated oven and bake for about 25-30 minutes or until the crust is golden brown.

11. Cool: Remove from the oven and allow to cool for 5-10 minutes before serving.