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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.
Why You’ll Love Soupe de Tarte au Poulet
- Comfort in a Bowl: All the flavors of chicken pot pie, no rolling dough required.
- Elegant Simplicity: Sophisticated yet simple to prepare.
- Customizable: Swap in seasonal veggies or use rotisserie chicken for convenience.
- Perfect for Entertaining: Serve it in small bowls with puff pastry toppers for a show-stopping appetizer.
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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