Prep Phase (5 minutes):

1. Preheat oven to 400°F (25° higher than most recipes for extra crispiness)
2. Generously grease a 12-cup muffin tin with cooking spray
3. Create the crust: Take 12 biscuits and gently flatten each with your palm. Press each biscuit into a muffin cup, working the dough up the sides to create a cup shape. The dough should come about ¾ up the sides.
4. Fill generously: Spoon about 3 tablespoons of the chicken mixture into each biscuit cup, filling them nearly to the top.
5. Top it off: Take the remaining 4 biscuits, flatten them, and cut each into 3 pieces. Place one piece on top of each filled cup as a “lid.” Brush tops with melted butter for extra golden color.
6. Prepare filling: In a large bowl, combine shredded chicken, frozen vegetables (no need to thaw!), cream of chicken soup, chicken broth, and seasonings. Mix until well combined.
   

   Baking Phase (12-15 minutes):

   7. Bake for 12-15 minutes until tops are golden brown and filling is bubbling around the edges.
   8. Cool briefly: Let rest for 5 minutes before removing from pan (this prevents the filling from spilling out).