Warm up with this chicken pot pie recipe for dinner tonight

Angelenos are wimps when it comes to the rain. And as soon as those first drops start to fall — as they’re supposed to do today or tomorrow, at least in theory — most people in this city forget how to drive. So when you make it home through the rain after a long day’s work, reward yourself with something warm and comforting for dinner. Use some leftover rotisserie chicken or roast turkey and a package of frozen puff pastry dough to make this simple recipe for pot pie. You’ll forget all about the weather with a plate full of chicken pot pie on the table, and “Thursday Night Football” on TV. (And the way the Rams have been playing lately, you may need all the comfort food you can get.)

CHICKEN OR TURKEY POT PIE

Total time: About 1 hour | Serves 6

Note: You can cook the filling in a 10-inch cast-iron skillet, which goes right in the oven to bake the pie.

1 sheet packaged frozen puff pastry dough

1 1/2 cups chicken broth

1 large carrot, thinly sliced in rounds

3 tablespoons butter

2 tablespoons oil

1 small onion, diced

1/2 pound cremini mushrooms, quartered

2 tablespoons flour

1/2 cup whipping cream

3 cups (1/2-inch dice) roast turkey or chicken

1/2 cup minced parsley

Salt

Freshly ground pepper

1. Thaw the puff pastry for about 20 minutes. Heat the oven to 400 degrees.

2. Meanwhile, bring the broth to a boil in a 1-quart saucepan. Add the carrot and cook until crisp-tender, about 10 minutes. Using a slotted spoon, transfer the carrot to a plate and set aside. Remove the broth from the heat and set aside.

3. Heat the butter and oil in a 10-inch skillet (or cast-iron skillet, if using) over medium heat until the butter foams. Add the onion and cook until it begins to soften, about 2 minutes. Add the mushrooms and cook until they just begin to brown, about 3 minutes longer. Sprinkle the flour over the onion-mushroom mixture and stir to blend in. Slowly stir in the stock, bring to a simmer and stir until smooth and thickened, about 2 minutes. Add the cream, stir to blend and bring to a simmer. Add the reserved carrot, the turkey or chicken and the parsley. Stir to combine. Return the mixture to a simmer, then add salt and pepper to taste. Remove from the heat. If not using a cast-iron skillet, transfer the filling to an 8-cup baking dish that’s 2 inches deep.

4. Unfold the sheet of pastry and lay it flat on a lightly floured work surface. Roll out the puff pastry into a 10-inch circle, trimming the corners with a paring knife to form a circle. Cut 3 slits, each 2 inches long, in the center of the dough. Carefully place the dough over the filling, centering it in the dish. Lightly press the edges of the dough against the sides of the dish. Bake the pie until the dough is nicely browned, about 25 minutes. Serve immediately.

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