Phyllo Turkey Potpie

• 6 cups water
• 2 cups fresh pearl onions
• 1-1/2 pounds turkey breast tenderloins, cubed
• 2 tablespoons canola oil, divided
• 2 medium red potatoes, peeled and chopped
• 1 cup sliced fresh mushrooms
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons sherry or additional reduced-sodium chicken broth
• 3 tablespoons cornstarch
• 1/2 cup fat-free milk
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 sheets phyllo dough (14 inches x 9 inches)
• Refrigerated butter-flavored spray

1. In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In a large skillet, cook chicken in 1 tablespoon oil over medium heat until juices run clear; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
3. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
4. Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again. Bake, uncovered, at 425u0b0 for 10-15 minutes or until golden brown.

water, fresh pearl onions, turkey breast tenderloins, canola oil, red potatoes, mushrooms, chicken broth, fresh asparagus, sherry, cornstarch, milk, thyme, salt, pepper, phyllo, butter

Taken from www.tasteofhome.com/recipes/phyllo-turkey-potpie/ (may not work)