Chicken Pecan Bites With Blue Cheese Dip

1. 1

   Melt the butter in the chicken broth in a medium saucepan over medium heat. Dump in the flour all at once and stir vigorously with a sturdy wooden spoon. The mixture will roll away from the sides of the pan and come together in a ball. Keep stirring until the mixture is relatively smooth. Remove from the heat and leave to cool slightly.

2. 2

   Meanwhile, finely chop the cooked chicken breast. You want small pieces.

3. 3

   When the flour mixture has cooled, add the eggs one at a time, beating well after each addition until smooth and completely combined. Stir in the chicken, pecans, parsley, Worcestershire, poultry seasoning and celery salt and stir until well combined.

4. 4

   Line a rimmed baking sheet with parchment paper. Scoop the chicken bites onto the pan. I use a 2 Tablespoon cookie scoop for a nice hearty bite, which makes about 2 dozen. Feel free to scoop smaller bites if you'd prefer.

5. 5

   You can preheat to oven to 400 degrees and cook the bites immediately for 20- 30 minutes until firm and golden, or freeze the tray of unbaked bites for a few hours until firm, then remove to a zip-top freezer bag. Bake from frozen, but you may need to increase the cooking time accordingly. Serve warm or at room temperature.

6. 6

   Place the blue cheese, yogurt, and mayonnaise in a blender and blend until smooth. Add a little milk to thin it out to a dipping consistency as needed. Season generously with black pepper. Pour the dip in a bowl, cover and refrigerate until ready to use.

7. 7

   The dip can be made up to 2 days ahead. You may want to thin it with a little milk before serving.

* Per serving · 4 servings · Values may vary.