Soupe de tarte au poulet

### **Soupe de Tarte au Poulet: A French-Inspired Comfort Delight**

If you’re a fan of hearty, comforting dishes, this **Soupe de Tarte au Poulet** (Chicken Pot Pie Soup) will win your heart. Combining the creamy, savory flavors of a traditional chicken pot pie with the coziness of a soup, it’s the perfect dish for chilly evenings or when you crave a warm, satisfying meal.

This French-inspired take elevates the classic chicken pot pie into an elegant, bowl-friendly delight, blending tender chicken, vibrant vegetables, and a rich, velvety broth topped with flaky puff pastry or a side of crusty bread.

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### **Why You’ll Love Soupe de Tarte au Poulet**

1. **Comfort in a Bowl**: All the flavors of chicken pot pie, no rolling dough required.
2. **Elegant Simplicity**: Sophisticated yet simple to prepare.
3. **Customizable**: Swap in seasonal veggies or use rotisserie chicken for convenience.
4. **Perfect for Entertaining**: Serve it in small bowls with puff pastry toppers for a show-stopping appetizer.

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### **Ingredients**

#### For the Soup:
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 2 garlic cloves, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1/4 cup all-purpose flour
– 4 cups chicken broth
– 1 cup heavy cream or whole milk
– 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
– 1 cup frozen peas
– 1/2 teaspoon dried thyme
– 1/4 teaspoon nutmeg (optional)
– Salt and pepper to taste

Optional Puff Pastry Toppers:
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for egg wash)

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