Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden brown; set aside. Repeat the procedure with remaining puff pastry.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes or until lightly browned. Stir in flour, and sauté 1 minute. Stir in chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrot is tender. Stir in chicken; cook 1 minute. Remove pan from heat. Add cream cheese, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.
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