In a large mixing bowl, combine the condensed cream of chicken soup, shredded chicken, mixed vegetables, and cheddar cheese. Stir until everything is well incorporated and the mixture is creamy.

Preheat your oven to 375°F (190°C). Lightly grease your muffin tin and press the refrigerated biscuit dough into the bottom and sides of each muffin cup, forming little crusts.

Gently spoon the chicken mixture into each prepared crust, filling them about three-quarters full, to allow space for rising.

Pop the muffin tin into the oven and bake for about 15-20 minutes, or until the crust turns a lovely golden brown and the filling is bubbly.

Once baked, allow the muffins to cool for a few minutes before carefully removing them from the tin. They’re best enjoyed warm!