Modified from Taste of Home
2 tsp oil
1/2 lb mushrooms, diced
1 onion, chopped
1 large sweet potato, cubed
1 red pepper, chopped
1 carrot, diced
2 cups + 2 tbsp chicken broth, divided
1/3 cups flour
1/2 cup milk
4 cups chopped chicken (they used a rotisserie chicken)
4 tbsp celery flakes
1/4 tsp rosemary
1/3 tsp salt
1/3 tsp thyme
1/4 tsp pepper
5 sheets phyllo dough
cooking spray
Preheat oven to 425. In a large skillet, heat the oil over medium-high heat. Add the veggies and cook for 5-8 minutes. Add 1/4 cup broth. Reduce heat; cook, covered, over medium low heat unit veggies are tender, 6-8 minutes.
Sprinkle flour over veggies and cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. Stir in shredded chicken and seasonings. Transfer to a baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes.
Meanwhile, stack all five sheets of phyllo dough. Roll up lengthwise, cut crosswise into 1/2 inch strips. In a bowl, toss strips to separate, spritz with cooking spray. Place on a ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over hot chicken mixture.
Serves 6.