Company Turkey Potpie

• 1/2 pound sliced baby portobello mushrooms
• 2 shallots, chopped
• 2 teaspoons olive oil
• 2 cups cubed peeled butternut squash
• 1 cup chopped sweet red pepper
• 1/2 cup sliced fennel bulb
• 2 cups reduced-sodium chicken broth, divided
• 1/3 cup all-purpose flour
• 1/2 cup 2% milk
• 3 cups cubed cooked turkey breast
• 2 tablespoons sherry or additional reduced-sodium chicken broth
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 10 sheets phyllo dough (14x9-inch size)
• Refrigerated butter-flavored spray

1. In a large skillet, saute mushrooms and shallots in oil until tender. Add the squash, red pepper and fennel; saute 5 minutes longer. Add 1/4 cup broth. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes.
2. Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray.
3. Stack all 10 phyllo sheets. Roll up, starting with a long side; cut into 1/2-in. strips. Place strips in a large bowl and toss to separate; spritz with butter-flavored spray. Arrange over turkey mixture; spritz again. Bake, uncovered, at 425u0b0 until golden brown, 10-15 minutes.

baby portobello mushrooms, shallots, olive oil, sweet red pepper, fennel bulb, chicken broth, flour, milk, turkey breast, sherry, sage, salt, thyme, pepper, phyllo, butter

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