Crisp-Crust Chicken Potpie

Prepare grilled chicken and frozen puff pastry to reduce the cooking time of this redesigned version of the classic dish. Cooking the casserole separately keeps it crispy.
Preheat the oven to 400 degrees.Place 1 sheet of dough on a lightly floured work surface. Cut the dough with a round 4-inch cookie cutter into 3 circles (about 1 1/4 oz each). Carefully roll out each circle into a 6-inch circle. Place the dough on a baking sheet greased with cooking spray. Bake at 400 ° C for 15 minutes or until golden brown; set aside. Repeat the procedure with the remaining puff pastry.Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion, carrot, and celery; simmer for 4 minutes or until lightly browned. Add the flour and simmer for 1 minute. Pour in the chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrots are tender. Add the chicken and cook for 1 minute. Remove the pan from the heat. Add the cream cheese, stirring occasionally, until the cheese is melted. Add the parsley and other ingredients. Serve with baked goods.