Phyllo Topped Potpie

This recipe is adapted from the Weight Watchers' Hit the Spot cookbook and was originally titled Golden Phyllo-Topped Turkey Potpie. The original recipe of course called for turkey which I have substituted for two portobella mushrooms. This change reduced the points per serving from 7 to 4. In your face Turkey! I also changed out the chicken broth for vegetable broth and adding in some extra seasoning.

1 (8 ounce) package white mushrooms, sliced
2 large portobella mushrooms, cubed
2 carrots, diced
1 (16 ounce) package frozen corn, thawed
1 (16 ounce) package frozen Lima beans, thawed
1 tablespoon all-purpose flour
2 teaspoons dry mustard
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 cup vegetable broth
2 tablespoons fat free half-n-half
1 teaspoon prepared Dijon mustard
1 teaspoon black pepper
1/2 teaspoon kosher salt
4 sheets frozen phyllo dough, thawed

1. Move the oven rack to the lower middle position and preheat the oven to 350°.
2. Spray a large skillet with cooking spray and heat over medium heat. Add both kinds of mushrooms and the diced carrots; cook until softened, about 8 minutes. Stir in the corn and lima beans. Sprinkle the flour, dry mustard, thyme, parsley, and dill over the mushroom mixture and stirring constantly until well incorporated, about 1 minute. Slowly stir in the broth, half-n-half, Dijon mustard, pepper, and kosher salt; bring to a boil. Reduce the heat to a simmer and allow to cook stirring occasionally until the sauce thickens, about 5 minutes.
3. Transfer the mushrooms mixture into a 2 quart baking dish. Spray 1 sheet of phyllo with cooking spray and crumple into a loose ball; place on top of the filling. Repeat this with the remaining phyllo dough until the filling is covered.
4. Bake until the phyllo is golden brown and crisp, and the filling is bubbling, about 15 minutes.