Preheat your oven to 400°F and generously coat a standard 12-cup muffin tin with non-stick cooking spray to guarantee a clean release.

In a large mixing bowl, combine the shredded cooked chicken, condensed cream of chicken soup, thawed peas and carrots, shredded cheddar cheese, garlic powder, onion powder, and dried thyme. Season the mixture with a pinch of salt and black pepper, stirring firmly with a spoon until completely uniform and glossy.

Pop open the can of refrigerated biscuits and separate the 8 individual dough rounds. Use a sharp knife to carefully slice each biscuit horizontally completely in half, creating a total of 16 thinner dough discs.

Take 12 of the thin dough discs and place one into the bottom of each prepared muffin well. Use your fingers to press the dough firmly against the bottom and all the way up the sides of the wells, ensuring the dough rim flushes evenly with the top of the tin.

Spoon roughly 2 to 3 generous tablespoons of the chicken pot pie filling directly into each dough-lined cup, pressing down gently so the filling settles and packs tightly to the brim.

Take the remaining 4 thin dough discs and tear them into small pieces. Place a small piece of raw dough flat over the center of each filled pot pie, pressing the edges lightly into the bottom dough wall to anchor the top crust in place.

Place the muffin tin on the middle oven rack and bake at 400°F for 15 to 18 minutes. Watch the tops closely; remove the tin from the oven the exact moment the exposed biscuit crust puffs up completely and takes on a deep, beautiful golden-brown color.

Set the hot tin flat on a wire cooling rack and let the mini pies rest undisturbed for 5 minutes. This cooling window allows the internal gravy matrix to stabilize and tighten, ensuring the individual pies lift out cleanly with a spoon or butter knife without breaking apart. Serve warm.