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

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking.
2. Cook the Chicken: If you haven’t already done so, cook the chicken breasts, then shred them and set aside.
3. Prepare Vegetable Filling: In a medium saucepan, combine the chicken broth, milk, and butter. Heat over medium heat until the butter melts.
4. Make the Roux: Whisk in the flour until the mixture is smooth and begins to thicken, about 2-3 minutes.
5. Add Seasoning: Stir in the onion powder, garlic powder, salt, pepper, and parsley. Mix until well combined.
6. Incorporate Ingredients: Add the shredded chicken, peas, carrots, and diced potatoes. Stir gently until the mixture is heated through.
7. Roll Out the Dough: On a floured surface, roll out the pie dough to about 1/8 inch thick. Use a round cutter to create circles for the bottom crusts and slightly larger ones for the tops.
8. Fill the Pies: Place the smaller dough circles into muffin tin wells. Spoon the chicken filling into each, filling them slightly over the top.
9. Top the Pies: Place the larger pastry rounds on top of each filled muffin cup. Crimp the edges with a fork to seal the pies properly.
10. Brush with Egg Wash: Beat the egg and brush it over the tops of the pies for a golden finish.
11. Bake: Bake in the preheated oven for 30-35 minutes, or until the tops are golden brown.
12. Cool Before Serving: Allow the pies to cool for about 15-20 minutes before removing them from the muffin tin.

These steps will guide you in creating these incredible Mini Chicken Pot Pies effortlessly.