Family-Size Chicken Pot Pie

Steps

• 1

  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.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  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.
• 6

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