Simple Mini Chicken Pot Pies

Boil the chicken breasts for about 30 minutes in water with salt until cooked through. Remove chicken, let cool slightly, then shred it. In a bowl, combine the shredded chicken, one can of cream of chicken, the thawed frozen vegetables, and some of the shredded cheddar cheese, mixing well to create the filling. Press or spread the biscuit dough into each cup of a muffin tin. Fill each biscuit-lined cup with the chicken mixture. Top with additional shredded cheddar cheese. Bake in the oven at 350°F (175°C) for about 15 minutes, or according to the directions on the biscuit package, until the biscuits are golden brown and the filling is bubbly.