In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
Spoon the filling into each muffin cup, do not overfill
Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
If the top begins to brown too quickly, cover with aluminum foil and bake
Let cool and use a knife to loosen from the muffin tins.
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