Family-Size Chicken Pot Pie

By murphy91781

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 12 oz small red potatoes, quartered (2c)
• 8 oz ready-to-eat baby carrots (2c)
• 3 1/2 cups Progresso chicken broth
• 1 lb fresh asparagus, trimmed, cut into 2 in pieces
• 1/2 cup butter
• 1 large onion, chopped (1c)
• 6 tbsp all purpose flour
• 1/2 tsp seasoned salt
• 1 1/2 cup whipping cream
• 1 tbsp finely chopped rosemary leaves
• 1 package (8 oz)sliced fresh mushrooms
• 1 can (8 oz) Pillsbury refrigerated garlic breadsticks

Details

Servings 12
Preparation time 60mins
Cooking time 160mins

Preparation

Step 1

1. Heat oven to 350. Spray bottom only of 13x9 inch glass baking dish with cooking spray.
2. In 5-6 quart Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium/high heat. Cover, simmer 18 min. Add asparagus, cook 2 min 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 thickets part is cut, remove to cutting board.
3. Measure and reserve 2 cups broth for sauce, discard any remaining broth. Return vegetables to Dutch oven and cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.
4. In 3 quart saucepan, melt 6 tbsp of the butter over medium heat. Cook onion in butter 2 minutes. Using wire whisk, stir in flour and seasoned salt. Cook about 1 minute, stirring constantly, until flour bubbles (do not let flour brown). Gradually stir in 2 cups reserved broth. Heat to boiling; boil and stir 1 minute. Reduce heat to low. Stir in whipping cream; cook 4-5 minutes, stirring constantly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.
5. Separate 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 microwave dish, microwave remaining 2 tbsp butter uncovered on High 5 seconds or until melted. Lightly brush butter over strips.
6. Bake 30-40 min or until bubbly around edge. If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.