Preheat your oven to 375°F (190°C). Grease a muffin tin to prevent the biscuit dough from sticking.

In a medium bowl, combine the cooked chicken, thawed mixed vegetables, and condensed cream of chicken soup. Stir until everything is evenly mixed and coated. I find it helpful to break up any large pieces of chicken for more even bites.

Separate the biscuit dough into individual biscuits and place each into a compartment of the prepared muffin tin. Using your fingers, press down in the center of each biscuit and work the dough up the sides to form a cup shape, coming up as high as possible.

Spoon about 2 tablespoons of the prepared chicken and vegetable filling (from Step 2) into each biscuit cup. Make sure the filling is evenly distributed among all the compartments.

Bake in the preheated oven for 20 to 25 minutes, or until the biscuit cups are golden brown and the filling is bubbly. Allow to cool for a few minutes before removing from the muffin tin. For extra golden tops, I sometimes brush the biscuits with a bit of melted butter right when they come out of the oven.