Creating Mini Chicken Pot Pies Muffins is a straightforward process. Just follow these steps:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. Prepare the Filling: In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, onion powder, garlic powder, salt, pepper, and dried thyme. Mix until well combined.
3. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
4. Cut in the Butter: Add the chilled, cubed butter to the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
5. Add Egg and Cheddar: Stir in the egg and shredded cheddar cheese until just combined.
6. Combine Mixtures: Gently fold the chicken filling mixture into the muffin batter until just combined. Be careful not to over-mix.
7. Fill Muffin Tin: Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake: Place the muffin tin into the preheated oven and bake for 25-30 minutes, or until golden brown on top.
9. Cool: Remove from the oven and allow the muffins to cool in the tin for about 10-15 minutes before transferring them to a wire rack to cool completely.

These steps will guide you through the easy process of making these surprisingly scrumptious muffins.