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Preheat oven to 375°F. Lightly coat a standard 12-cup muffin tin with cooking spray; set aside. Melt butter in a large skillet over medium-high. Add leek, carrot, salt, and pepper; cook, stirring often, until leeks are translucent, and carrots are slightly softened, about 5 minutes. Add thyme and garlic; cook, stirring constantly, until fragrant, about 30 seconds.
Sprinkle flour over leek mixture; cook, whisking constantly, 1 minute. Gradually whisk in stock and heavy cream, scraping up any flour stuck to bottom of skillet. Bring to a simmer over medium-high. Cook, whisking often, just until thickened, 1 to 2 minutes. Remove from heat. Stir in chicken and peas; set aside.
Dust work surface lightly with flour, and unroll crescent dough sheet on surface, being careful not to stretch out dough. Roll out to a 12- x 10½-inch rectangle. Cut into 12 (4 x 3-inch) dough pieces. Press 1 piece of dough into bottom of each greased muffin cup. Spoon ¼ cup of the chicken mixture into each piece of dough.
Bake in preheated oven until crescent dough is puffed and golden, 12 to 15 minutes. Let cool 5 minutes. Remove from muffin tin, and serve.