• 2 slices thick cut bacon
• 1 cup wild mushrooms, diced into 1/2" pieces
• 1 medium shallot, diced
• 1 tablespoon fresh thyme leaves, chopped
• 3 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 cups chicken broth, low sodium
• 1/4 cup heavy cream
• 2 cups roasted turkey breast, cut into 1/2" pieces
• 1 cup roasted butternut squash, optional
• 1/2 fresno chili pepper, optional

Preheat oven to 350

Allow puff pastry to soften according to package instructions.

In a large skillet over medium heat cook bacon until brown and crispy, about 8 minutes. Put the bacon and any cooking juices onto a paper towel-lined pate.

Add a little oil, shallots, mushrooms, Fresno pepper and Thyme to the same skillet you cooked the bacon in.

Sauté until the shallots are soft and fragrant. Remove from the pan and set aside. You can toss the Fresno pepper at this point.

In the same skillet melt the butter, stir in the flour and cook until golden brown. Add chicken broth to the pan, stirring constantly until the mixture thickens.

Add the heavy cream, bacon, mushroom mixture, butternut squash, and turkey. Season with salt and pepper.

Simmer until heated through, about three minutes.

Pour filling into a 9 by 9 baking dish or pie pan.

Top with puff pastry. You can place the whole sheet on top or cut it into strips and make a lattice pattern across the top as I did.

Bake for 30-35 minutes or until the crust is golden brown.

*The Fresno pepper is optional but it balances the sweetness of the roasted squash. I sauté a halved on in with the vegetables and then remove it so you get a subtle warmth, it will not make the dish spicy.