Mini Chicken Pot Pies

1 Can Biscuits
1 Can Chunk Chicken or 1 Cup Cooked, Chopped Chicken
1 Can Low-Fat Cream of Chicken Soup
1 Can Mixed Vegetables, drained
2/3 C Shredded Cheese

Heat oven to 375 degrees. Separate biscuits - place each biscuit between pieces of waxed paper and flatten. Press biscuits into muffin tins; working dough up the sides of the tin to form a cup. Combine the chicken, soup and vegetables. Spoon 1/3 C of mixture into each muffin cup. Top with 1 T of cheese. Bake for approximately 20 minutes.