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Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Filling: In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season the mixture to taste with salt, pepper, or your favorite herbs.
Assemble the Pot Pies: Open the cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
Fill the Biscuits: Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Serve: Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!