To create your delicious Mini Chicken Pot Pies, follow these step-by-step instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Sauté Onion: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
3. Add Vegetables: Incorporate the frozen mixed vegetables into the skillet, cooking them for 2-3 minutes until they’re heated through.
4. Make Filling: Stir in the cooked chicken, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Cook for about 5 minutes until the mixture is warm and slightly thickened.
5. Prepare Dough: Roll out the pie crust and use a round cutter (about 4-5 inches) to cut out circles. You’ll need double the number of circles for the top and bottom.
6. Assemble Pies: Place one round of the pie crust in each muffin tin cup. Fill with the chicken and vegetable mixture until nearly full. Wet the edges with a bit of water.
7. Top with Crust: Place another round of pie crust on top of each filled cup. Press down on the edges to seal and cut a few slits in the top to allow steam to escape.
8. Egg Wash: Beat the egg and brush the mixture over the top of each pie for a golden finish.
9. Bake: Place the muffin tin in the oven and bake for 30-35 minutes or until the crusts are golden brown.
10. Cool: Remove from the oven and allow to cool for 10-15 minutes before serving.

These straightforward instructions ensure a delightful result that will tantalize your taste buds!