Step 1: Prepare the Pie Crust

For Store-Bought Crust:

Allow the pie dough to rest at room temperature for around 10 minutes to soften up a bit and make it easier to handle.

For Homemade Pie Crust:

Combine 2 ½ cups of all-purpose flour with 1 teaspoon of salt in a large bowl and give it a good mix.

Add 1 cup cold, cubed butter and work it into the flour using your hands or a pastry cutter until it resembles coarse crumbs.

Slowly mix in 6-8 tablespoons of ice water, adding one tablespoon at a time, until the dough starts to come together.Roll  the dough into a ball, cover it with plastic wrap, and place it in the fridge to chill for at least 30 minutes.

Roll Out the Dough:

Lightly flour your surface and rolling pin. Roll the dough to about ⅛-inch thickness.

Use a round cookie cutter or a glass (3-4 inches in diameter) to cut out circles for the base and tops.

Step 2: Make the Creamy Chicken Filling

Cook the Vegetables:

Melt 2 tablespoons of butter in a skillet over medium heat, letting it sizzle gently.

Add 1 cup mixed vegetables (peas, carrots, corn, and diced bell peppers). Cook the vegetables for 3-4 minutes, stirring occasionally, until they turn tender and full of flavor.

Add Chicken and Sauce:

Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat. Let it cook for a minute to get rid of that raw flour taste and enhance the flavor.

Gradually pour in 1 cup chicken broth while stirring constantly to avoid lumps.

Pour in ½ cup of heavy cream or milk, stirring continuously until the sauce thickens and turns silky smooth.

Fold in 2 cups cooked chicken and season with:

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

Take the skillet off the heat and allow the filling to cool down a bit before using.

Step 3: Assemble the Mini Chicken Pot Pies

Line the Muffin Tin:

Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin tin lightly with butter or non-stick spray.

Press the dough circles into each muffin cup, making sure they line the base and sides evenly.

Add the Filling:

Place 2-3 tablespoons of the chicken filling into each cup lined with dough. Be careful not to overfill, as the filling might spill during baking.

Top the Pies:

Gently lay a second dough circle over the top of each pie. Seal the edges by pressing them gently with your fingers or using a fork for a decorative finish.

Take a sharp knife and carefully cut a small slit in the top of each pie to let the steam escape while baking.

Brush with Egg Wash:

Whisk 1 egg with 1 tablespoon water. Use a pastry brush to apply a light coat of egg wash to the tops of the pies. This gives them a shiny, golden finish.

Step 4: Bake the Pies

Place the muffin tin in the preheated oven.

Bake for 20-25 minutes, or until the crust turns golden brown and delightfully callow

Remove the pies from the oven and allow them to cool in the muffin tin for about 5 minutes.

Step 5: Serve and Enjoy

Carefully remove the mini chicken pot pies from the muffin tin using a spoon or butter knife.

Serve warm, garnished with fresh parsley or thyme for a beautiful presor entation.Pair with a fresh salad, or creamy soup, or enjoy them as a standalone or meal.