Preheat the oven to 425° and lightly spray muffin pans with non-stick cooking spray.

Roll out dough on a lightly floured surface.

Using a large biscuit cutter, cut out all the dough. Should have 32 circles of dough enough for 16 pies with a top and bottom crust).

Take the pie crusts and place them into the bottom of a muffin pan(s). Set the top pie crust aside temporarily.

In a large frying pan, melt 2 tablespoons of butter over medium heat. Add chicken to the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, and pepper. Cook until the chicken is thoroughly cooked and no longer pink. Remove chicken from pan and set aside.

In the same pan, melt the remaining 2 tablespoons of butter. Add the onions, celery, and garlic. Cook until the onions are transparent and celery is tender, stirring frequently.

Next, sprinkle flour into a pan, stir and let cook for 2 minutes.

Gradually pour chicken broth and heavy cream into the pan, stirring frequently until hot and thickened.

Next, add the chicken back into the pan, the thawed vegetables, and cheese. Stir and let cook for 5 minutes.

Spoon pot pie mixture into prepared muffin pan(s) and top with remaining pie crust.

Seal and flute edges of the mini pies as best you can, and cut several slits into the top of the pie crust.

In a small bowl, whisk egg and water together and brush over each mini pot pie.

Remove from the oven and enjoy!