Family-size Chicken Pot Pie

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 1/2 lbs boneless skinless chicken breasts (or thighs)
• 12 ounces small red potatoes, quartered (about 2 cups)
• 8 ounces baby carrots (about 2 cups)
• 3 1/2 cups chicken broth
• 1 lb fresh asparagus, trimmed, cut into 2-inch pieces
• 1/2 cup butter or 1/2 cup margarine
• 1 large onion, chopped (1 cup)
• 6 tablespoons all-purpose flour
• 1/2 teaspoon seasoning salt
• 1 1/2 cups whipping cream
• 1 tablespoon finely chopped fresh rosemary leaf
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (8 ounce) can pillsbury refrigerated garlic breadsticks

Recipe

• 1 preheat oven to 350°; spray bottom only of 13 x 9 inch glass baking dish with cooking spray.
• 2 in a 5- to 6-quart dutch oven, heat chicken, potatoes, carrots, and broth to boiling over med-high heat.
• 3 cover, simmer 18 minutes; add in asparagus; cook 2 minutes longer.
• 4 using slotted spoon, remove potatoes, carrots and asparagus to colander to drain.
• 5 check doneness of chicken, if juice of chicken is clear when center of thickest part is cut, remove to cutting board.
• 6 measure and reserve 2 cups broth for sauce; discard any remaining broth.
• 7 return vegetables to dutch oven; cover.
• 8 when chicken is cool enough to handle, tear into large shreds; place chicken in dutch oven.
• 9 in a 3-quart saucepan, melt 6 tablespoons butter over medium heat.
• 10 cook onion in butter 2 minutes.
• 11 using wire whisk, stir in flour and seasoned salt.
• 12 cook about 1 minute, stirring constantly, until flour bubbles (do not let flour turn brown).
• 13 gradually stir in 2 cups reserved broth; heat to boiling; boil and stir 1 minute.
• 14 decrease heat to low; stir in whipping cream; cook 4 to 5 minutes, stirring constantly, until thickened.
• 15 stir in rosemary; pour sauce over vegetables and chicken.
• 16 spread in baking dish; sprinkle with mushrooms.
• 17 separate dough into 8 strips.
• 18 twist and place 3 strips of dough lengthwise over mixture in baking dish.
• 19 to create lattice pattern, fold each of the remaining 5 dough strips in half, twist and gently stretch; place crosswise over strips in dish.
• 20 in small microwaveable bowl, microwave the remaining 2 tablespoons butter uncovered on high for 5 seconds or until melted.
• 21 lightly brush butter over strips.
• 22 bake 30-40 minutes or until bubbly around edges.
• 23 if necessary, loosely cover with foil after 20 minutes to prevent excessive browning.