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1
Preheat oven to 350; spray bottom only of 13 x 9 inch glass baking dish with cooking spray.
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2
In a 5- to 6-quart Dutch oven, heat chicken, potatoes, carrots, and broth to boiling over med-high heat.
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3
Cover, simmer 18 minutes; add in asparagus; cook 2 minutes longer.
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4
Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain.
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5
Check doneness of chicken, if juice of chicken is clear when center of thickest part is cut, remove to cutting board.
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6
Measure and reserve 2 cups broth for sauce; discard any remaining broth.
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7
Return vegetables to Dutch oven; cover.
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8
When chicken is cool enough to handle, tear into large shreds; place chicken in Dutch oven.
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9
In a 3-quart saucepan, melt 6 tablespoons butter over medium heat.
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10
Cook onion in butter 2 minutes.
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11
Using wire whisk, stir in flour and seasoned salt.
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12
Cook about 1 minute, stirring constantly, until flour bubbles (do not let flour turn brown).
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13
Gradually stir in 2 cups reserved broth; heat to boiling; boil and stir 1 minute.
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14
Decrease heat to low; stir in whipping cream; cook 4 to 5 minutes, stirring constantly, until thickened.
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15
Stir in rosemary; pour sauce over vegetables and chicken.
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16
Spread in baking dish; sprinkle with mushrooms.
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17
Separate dough into 8 strips.
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18
Twist and place 3 strips of dough lengthwise over mixture in baking dish.
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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.
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20
In small microwaveable bowl, microwave the remaining 2 tablespoons butter uncovered on HIGH for 5 seconds or until melted.
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21
Lightly brush butter over strips.
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22
Bake 30-40 minutes or until bubbly around edges.
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23
If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.
