Heat oven to 350 degrees. Spray 10 muffin pan cups with cooking spray.
Combine the chicken, soup and vegetables in a medium bowl and season to taste.
Sprinkle the flour on a smooth work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/3 cup of the chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons of cheese.
Bake for 15 minutes or until the biscuits are gold brown and the cheese is melted. Let cool in the pan on a wire rack for 5 minutes.