Turkey Pot Pies with Phyllo Crust

The phyllo dough makes a light and tasty crust!  Delicious!

Cook:

• 8 oz. cremini or button mushrooms, quartered
• 1 Tbsp. minced fresh thyme
• 6 Tbsp. unsalted butter
• 1/2 cup all purpose flour

Deglaze:

• 1/2 cup sherry
• 2 cups chicken broth
• 1 cup milk
• 2 tsp. fresh lemon juice
• Salt, pepper and dry sherry to taste
• 2 cups chopped cooked turkey or chicken
• 2 cups frozen vegetables, thawed and patted dry
  1/2 cup frozen pearl onions, thawed and patted dry

Heat:

• 4 Tbsp. each unsalted butter and olive oil
• 16 sheets phyllo dough, thawed to room temperature

Preheat oven to 400 degrees.  Line a baking sheet with foil.
Cook mushrooms and thyme in 6 Tbsp. butter in a saute` pan over medium heat until browned and liquid nearly evaporates, about 10 minutes.  Stir in flour and cook 1 minute.

Deglaze pan with 1/2 cup sherry; cook until nearly evaporated.  Whisk in broth and milk; cook until thickened to desired consistency, 10-12 minutes.  Add lemon juice; season with salt, pepper, and sherry.  Transfer mushroom mixture to a larger bowl.  Stir in turkey, mixed vegetables, and onions.  Divide mixture among four 1 and 1/2 cup baking dishes arranged on prepared baking sheet.  Heat 4 Tbsp. butter with oil in microwave until butter melts.  Place a phyllo sheet in a flat surface; cover remaining sheets with a damp towel to keep them from drying out.  Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube.  Repeat brushing and rolling with 3 more phyllo sheets, then tarting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling.  Repeat phyllo steps for each pot pie.  Drizzle any remaining butter-oil mixture over phyllo or coat with nonstick spray.  Bake pies until crust is golden and filling is bubbly, about 20 minutes.  Let pies cool 5-10 minutes before serving.