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Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
In medium bowl, combine vegetables, chicken, and soup; mix well.
Press each biscuit into a 5 ½-inch-diameter round. Place 1 round in each of the 8 greased muffin cups. Firmly press in bottom and up side, forming a ¾-inch rim.
Spoon a generous ⅓ cup chicken mixture into each.
Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.