Remove 1 sheet pastry puff from freezer to thaw. Preheat oven to 365°F.
Slice chicken into thin strands. Clean and slice mushroom. Slice pepper into thin small strands.
In a skillet, saute chicken with ½ tsp oil and cook until chicken is fully cooked and salt and pepper to taste. Remove chicken from skillet and once cooled, chop chicken into smaller pieces.
Saute mushrooms and peppers with ½ tsp oil until fully cooked. Season with salt and pepper.
In a bowl, combine together cream cheese, parmesan, garlic and dill. Add the chicken vegetables and mix. Set asdide.
Unroll thawed puff pastry sheets and cut into six equal pieces. With a knife score a rectangle around the edges of the pieces, about ½” - ¾” from the edge, don’t cut all the way through.
Take a fork and poke holes inside of the border. Bake tarts 8-10 minutes or until they begin to turn a nice golden color.
Top the tarts with the chicken filling and top with cheese. Bake for an additonal 10 minutes or until cheese is melted.