Preheat oven to 425 degrees F (220 degrees C). Lightly butter (or spray w/butter flavored Pam) 10 ramekins.
Separate biscuits in half. Place one half in each ramekin and bake till done; also, seperately bake top half of biscuit until it JUST BEGINS to brown.
In a saucepan over medium heat, heat cooked chicken; fold in soups; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add seasonings of choice to taste. Bring to a boil, stirring continuously. Fold in steamed vegetagles.
Remove from heat and spread mixture onto baked biscuit half in ramekin. Gently place the other baked layer of biscuit on top of mixture. Brush melted butter on top of biscuit layers.
Bake in preheated oven for 10 minutes, or until golden brown. Let stand for 15 minutes before serving.