Preheat your oven to 400°F (200°C) and grease a muffin tin.

In a large mixing bowl, combine shredded chicken, mixed vegetables, onion, celery, chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper.

Roll out the pie crusts and cut out circles for the muffin tin.

Press the crust circles into the muffins tin, fill with the chicken mixture, and cover with another crust circle, sealing the edges.

Bake for 25 minutes until the crust is golden brown.

Let cool for 5 minutes before serving warm.