This is an easy weeknight meal if the filling is handy. Simply make the biscuit dough; roll out and cut circles that fit in the muffin pan, fill and bake for about 20 minutes.
Filling: Omit the chicken if preferred and load it with veggies - carrots, peas, potatoes, broccoli, mushroom, corn, kale. Cook the veggies in chicken stock and herbs. Stir in some heavy cream. This time the ground spices were - a hint of cinnamon, cumin, paprika, turmeric, cloves, nutmeg, black pepper.
Biscuit: Any standard biscuit recipe is fine. This time I used the Pancake/Waffle mix that was handy, added just enough water and vegetable shortening to make a flaky biscuit dough.
Bake: Grease the muffin tin and place the biscuit dough circles, add the filling, top with grated cheese, if preferred, and bake in a 350°F oven for about 15 minutes or so, till the crust is baked.