You will also need: 2 Muffin Pans (standard size)

Defrost the frozen vegetables. Cook them to package directions but use only about half of the recommended cooking time. Drain well.

Add the cooked chicken, cream of chicken soup, chicken broth, mixed vegetables, and black pepper to a saucepan. Reserve the cheese for later. Place the pan over medium heat and stir to combine. Bring the mixture to a simmer, stir occasionally.

Take the pan off the heat, add the cheese and stir until it melts.

Let the filling cool some so that it is not steaming. Give it a stir occasionally to let the steam escape and help it cool faster.

In the meantime, preheat the oven to 350°F. and prepare the muffin tins.

Spray (or oil) the muffin pans lightly with the cooking spray. Dab away excess oil so that it is not pooling at the bottom of the tins.

Open the biscuit package and separate them. Place a biscuit in the muffin pan and press gently to mold on the bottom and on the sides.

Continue molding and pressing as it bounces back until it is securely in the pan.

Repeat with the rest of the biscuits.

Use a fork to prick the biscuits a few times on the bottoms and sides.

Fill the biscuit cups with 1-2 heaping tablespoons of the chicken mixture.

Bake 25-30 minutes until the biscuits are golden. Check on them after 20 minutes to gauge the remaining baking time.

Use a silicone or plastic spatula to separate the biscuits if they are touching. Gently lift them out of the muffin pan, arrange on a plate or platter, serve, and enjoy.