Preheat your oven to 375°F. Grease a muffin tin to ensure the biscuits do not stick when baking.

In a medium bowl, combine the 3/4 cup cooked chicken, 1 cup defrosted mixed vegetables, and 1 can of cream of chicken soup. Stir everything together until the ingredients are well mixed and the filling is evenly coated.

Separate the biscuit dough, and place each biscuit into the compartments of the greased muffin tin. Using your fingers, press down on the dough from the center, gently working it up the sides of each compartment as far as it will go to form a cup.

Spoon about 2 tablespoons of the chicken and vegetable filling (from Step 2) into each biscuit cup. Bake in the preheated oven at 375°F for 20 to 25 minutes, or until the biscuit cups are golden brown and bubbly. I like to let them cool for 5 minutes before serving for easier removal from the tin.