Family-Size Chicken Pot Pie

Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. In 5- to 6-quart Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover; simmer 18 minutes.

Add asparagus; cook 2 minutes longer. Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain. Check doneness of chicken; if juice of chicken is clear when center of thickest part is cut, remove to cutting board. Measure out and reserve 2 cups broth for sauce; discard any remaining broth. Return vegetables to Dutch oven; cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.

In 3-quart saucepan, melt 6 tablespoons butter over medium heat. Add onion; cook 2 minutes. Using wire whisk, stir in flour and seasoned salt. Cook about 1 minute, stirring constantly, until flour bubbles. Do not let flour turn brown.

Gradually stir 2 cups reserved chicken broth into flour mixture; heat to boiling. Boil and stir 1 minute. Reduce heat to low. Stir in whipping cream; cook 4 to 5 minutes, stirring constantly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.

Separate breadstick dough into 8 strips. Twist and place 3 strips of dough lengthwise over mixture in baking dish. To create lattice pattern, fold each of the remaining 5 dough strips in half, twist and gently stretch; place crosswise over strips in dish. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 5 seconds or until melted. Lightly brush butter over strips.

Bake 30 to 40 minutes or until bubbly around edges. If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.