Preheat oven to 375°F and grease a muffin tin
Flatten each biscuit and press into muffin cups, thin on the bottom, taller on the sides
In a bowl, mix shredded chicken, veggies, and cream of chicken soup
Season lightly if you want
Spoon mixture generously into each biscuit cup
Bake for 20–22 minutes, until golden and bubbly
Let cool for a few minutes, then serve
