In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Cut in 1 cup of cold butter until the mixture resembles coarse crumbs. Gradually add 5 to 7 tablespoons of ice water, mixing until the dough just comes together. Shape it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.

While the crust chills, heat 2 tablespoons of butter in a skillet over medium heat. Add 1 chopped onion and cook for about 5 minutes until translucent. Stir in 2 minced garlic cloves and sauté for an additional minute.

To the skillet, add 2 cups of cooked chicken, 1 cup of mixed vegetables, and 1 cup of chicken broth. Bring to a gentle simmer over medium heat for 5 minutes. Stir in ½ cup of heavy cream, 1 teaspoon of thyme, and season with black pepper. Cook for another 2 minutes until slightly thickened.

On a lightly floured surface, roll out the chilled pie crust to about 1/8 inch thick. Use a round cutter to cut out 4 to 5-inch circles. You should have enough to line 12 standard muffin cups.

Preheat your oven to 400°F (200°C). Press the crust circles into the greased muffin tin. Spoon the creamy chicken filling into each crust until just full. Cut smaller circles from the remaining dough to use as tops.

In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Gently brush this mixture over the tops of each mini chicken pot pie.

Carefully place the muffin tin in the oven and bake for 20–25 minutes or until the crust is golden brown and flaky. Keep an eye on the mini chicken pot pies after 15 minutes.

Let them cool in the tin for about 5 minutes before removing to a wire rack.

Serve warm and enjoy!