Family Size Chicken Pot Pie

1 1/2 lb boneless skinless chicken breasts or thighs
12 oz baby red potatoes, quartered (about 2 cups)
1/2 lb ready-to-eat baby-cut carrots (about 2 cups)
2 cans (14 oz each) chicken broth
1 lb fresh asparagus spears, trimmed, cut into 2-inch pieces
5 Tbsp butter or margarine
1 box (10.6 oz) Pillsbury refrigerated Italian garlic with her breadsticks
1 cup chopped onions
6 Tbsp flour
1/2 tsp seasoned salt
1 1/2 cups whipping cream or milk
1 Tbsp finely chopped fresh rosemary leaves
1 pkg (8 oz) sliced fresh mushrooms (3 cups)

1. Heat oven to 350. Spray bottom only of 13x9 glass baking dish with cooking spray.

2. In 5-6 qt. Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover and 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.

3. In 3-qt saucepan, melt butter and half the garlic butter from breadsticks box over medium heat. Cook onions in butter 2 minutes. Using wire whisk, stir in flour and seasoned salt. Cook, stirring constantly, about 1 minute or until flour bubbles. Do not let flour turn brown.

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

5. Separate breadstick dough into 10 strips. Pinch 2 strips together, forming 1 long strip; repeat, making 2 additional strips, and use these longer strips for the 13-inch length of baking dish. Create lattice pattern over mixture by twisting and gently stretching each strip of dough over mixture, tucking ends of strips uner. With cover removed from remaining garlic butter, microwave on high 5 seconds to soften. 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.