Creating these Mini Chicken Pot Pies Muffins is simple when you follow these steps:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2. In a large mixing bowl, combine the shredded chicken, thawed peas and carrots, cream of chicken soup, and cheddar cheese. Mix well until the ingredients are evenly coated.
3. In another bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.
4. In a separate bowl, beat the egg and then mix in the milk and olive oil.
5. Combine the dry ingredients with the wet ingredients, stirring until just mixed.
6. Fold in the chicken mixture gently until you have a homogenous mixture.
7. Spoon the chicken mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
8. Bake in the preheated oven for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

These simple steps will guide you in creating these amazing muffins with ease.