Preheat oven to 375°F. Grease a 12-cup muffin tin.

Mix chicken, veggies, soup, milk, salt, and pepper in a bowl.

Flatten each biscuit or cut puff pastry into circles and press into muffin cups.

Spoon filling into each crust, leaving room at top.

Fold edges over slightly or add a small pastry lid. Brush with a little milk.

Bake 18–22 minutes until crust is golden and filling is hot. Let cool 5 minutes before serving.