Preheat Oven: Set your oven to 375°F (190°C). Prepare a muffin tin by lightly greasing each cup or using paper liners.

Prepare Filling: In a medium bowl, mix the cubed cooked chicken, cream of chicken soup, sour cream, frozen mixed vegetables, poultry seasoning, and pepper. Stir well to combine into a creamy, savory mixture.

Prepare Crescent Rolls: Unroll the refrigerated crescent rolls and separate them into individual triangles. Depending on the size of your muffin tin, you may want to pinch two triangles together to make a sturdier crust.

Line Muffin Cups: Gently press one or two crescent roll triangles into each muffin cup, covering the bottom and sides to form a little crust bowl.

Fill the Cups: Spoon the chicken and vegetable mixture evenly into each lined muffin cup, filling almost to the top but leaving room for the crust to fold over.

Top with Crust: Take additional crescent roll pieces and cover each filled cup, pinching the edges to seal. You can get creative here—fold the dough over completely or leave a small opening in the center for a rustic look.

Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the crescent rolls are golden brown and the filling is bubbly.

Cool and Serve: Let the mini pot pies cool for 5 minutes before removing them from the tin. Serve warm and enjoy!