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Preheat oven to 375° F and grease 8 slots of a regular size muffin tin.
Thoroughly drain the canned chicken, and then mix it well with the thawed veggies and can of soup. My family likes a lot of flavor, so I also sprinkle in a little black pepper, onion powder, thyme, and garlic powder. You may also prefer a little salt, but go easy on it as the other ingredients already contain salt.
Open the tube of biscuits. Use your fingers to flatten each biscuit into larger rounds (5-6 inches in diameter). Don't break out your tape measure, just eyeball it and have faith in the process.
Firmly press the biscuit rounds into your greased muffin tin. I've found it best to press the dough at the bottom and sides as thin as possible, leaving a majority of the dough at the top where it will thoroughly bake.
Spoon a very generous amount of your chicken mixture into each biscuit. Pull the dough up and towards the center, creating a slightly concave bowl.
Bake for 20-22 minutes or until the biscuits are golden brown. Allow them to rest for about 5 minutes and enjoy! They should slide right out of your muffin tin with very little mess.