In a large pot or deep skillet, saute chopped onions, carrots, and potatoes in butter for about 7 minutes or until potatoes start to cook through.
Add in leftover cooked chicken, corn, and peas to sauteed mixture. Finally stir in cream of chicken soup, milk, sour cream, cheddar cheese, and seasoning.
Preheat oven to 350 °F and heat up pot pie mixture over low to medium heat for about 20 to 30 minutes. Stir often to ensure the bottom doesn't burn.
Open crescent roll dough can and divide dough into four portions. Press seams together and top individual bowls with rectangular dough pieces.
Bake all individual bowls for 10-15 minutes in oven or until crescent rolls become lightly brown all over. Be careful when eating. The pot pie will be burning hot.