Preheat oven to 375F and spray a 12-cavity muffin pan with cooking spray.

Unroll the crescent roll dough sheets and pinch seams if necessary.

Cut each dough sheet into 6 evenly sized squares.

Press each square into the muffin pan cavities.

In a bowl, combine the mixed vegetables, chicken, and cream of chicken soup.

Spoon the filling into each dough-lined cavity.

Sprinkle cheddar cheese on top of each mini pie.

Bake for 15 minutes until golden and bubbly.

Serve warm and enjoy!