Preheat the oven to 400°F (200°C) and lightly grease your muffin pan.

In a large mixing bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.

Open the cans of flaky layers biscuits and flatten each one into a circle about ¼-inch thick. Press each biscuit into the muffin cup.

Spoon the chicken mixture into each biscuit-lined cup, filling them about three-quarters full.

Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

Allow the mini pies to cool in the pan for 5 minutes before carefully removing them.