Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins


Ingredients Nutrition


  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.