Preheat oven to 375˚F. Spray muffin tin with cooking spray.
Stir together soup and water in a saucepan, then add chicken and vegetables. Bring to a boil and cook for 2 minutes, remove from heat and season with salt and pepper to taste.
Unroll crescents and cut into circles or squares, fitting them into the muffin tins.
Fill each tin with chicken mixture.
Bake for 12-14 minutes or until the dough is golden brown in color.
Make filling in advance and keep it in the refrigerator until ready to assemble.Assemble mini pot pies and store in the refrigerator until ready to bake.Or assemble and bake, let them cool and refrigerate. Then simply reheat when company arrives.Leftovers can be refrigerated in an airtight container for 3-5 days. For longer storage, freeze individually then move to a zippered bag with the date labeled on the outside for about 3 months. Thaw frozen chicken pot pie bites before reheating. Place on a baking sheet in a preheated 300˚F oven for about 15 minutes, or heat for 5 minutes in a 325˚F air fryer.