“Soupe de Tarte au Poulet – A Cozy and Comforting Chicken Pot Pie Soup”

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables:

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften and the onions are translucent.
Make the Soup Base:

Sprinkle the flour over the vegetables and stir to combine. Cook for another 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the soup thickens slightly.
Add the Cream and Seasonings:

Stir in the half-and-half (or heavy cream) and return the chicken to the pot. Add the thyme, parsley, and salt and pepper to taste. Let the soup simmer for another 5-10 minutes, until the vegetables are tender and the soup is creamy.
Add Optional Ingredients:

If using, stir in the cubed potatoes and frozen peas. Continue to cook for 3-5 minutes until the potatoes are heated through and the peas are tender.
Prepare the Puff Pastry (Optional):

Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut it into small squares or circles. Place them on a baking sheet and bake for 10-12 minutes, or until golden brown. Use these as a crispy garnish on top of the soup.
Serve and Enjoy:

Ladle the soup into bowls and top with the golden puff pastry pieces, or simply serve as-is for a rich and creamy experience. Enjoy the comforting flavors of chicken pot pie in every bite!
Serving and Storage Tips: