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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.
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2
Meanwhile, finely chop the cooked chicken breast. You want small pieces.
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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.
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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.
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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.
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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.
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7
The dip can be made up to 2 days ahead. You may want to thin it with a little milk before serving.
