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Press each biscuit into 5 ½-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 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.