In a large skillet melt butter; add pecans and saute until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4 inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425 for 12 minutes or until crust is golden brown.