Unwrap cream cheese and place it in a medium bowl. Add chicken and mix well. Add pepper to taste.
Open crescent roll cans and flatten each roll one at a time. Place a heaping spoonful of chicken mixture on the large end of the crescent roll. Fold in the two corners on the large end and roll dough up into a pillow, covering the chicken mixture. Repeat with remaining crescent rolls; divide filled between two ungreased cookie sheets.
Bake 375° for 11-13 minutes, or until light golden brown. Prepare soup by placing it in a saucepan and adding 1 can of milk. Heat and serve over hot chicken roll ups.