Preheat oven to 375 degrees.
Thaw frozen vegetables completely (defrost in microwave if desired).
Mix together soup and sour cream. Mix in poultry seasoning and pepper. Then mix in chicken and vegetables.
On a lightly floured surface, unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.
Spray 8 regular size muffin cups with nonstick spray. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup (about 1/4 cup each).
Bake 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.