Cheesy Chicken Pot Pie Dip with Dippers

AuthorKathleen GloverCategory, , DifficultyIntermediate

Take entertaining to the next level with Cheesy Chicken Pot Pie Dip with Dippers! The ultimate comfort food turned into an easy to serve dip. Easy to make in advance and broil when you get to a party as well!

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients:
 2 sheets puff pastry
 1 egg
 1 tbsp water
 5 tbsp butter
 1 onion, diced
 2 carrots, diced
 3 garlic, minced
 1 cup flour
 2 cups chicken stock
 1 cup heavy cream
 1 tsp thyme
 1 cup peas
 2 ½ cups chicken, cooked, shredded
 1 cup cheddar cheese, shredded
 salt
 pepper

Directions:
1

Preheat the oven to 350°F.

2

Roll out your puff pastry and cut into dippers. I cut them into squares, then in half into triangles but any shape will do.

3

Arrange them on a parchment lined sheet pan and brush with an egg wash (1 egg and 1 tbsp water).

4

Bake for 20 minutes or until the tops are golden-brown.

5

Meanwhile, melt the butter in a pan over medium heat. When melted, add the onions, and saute until semi-translucent. Then, add in the carrots and garlic.

6

Sprinkle the flour into the pot, stirring so that everything gets a nice coating. Cook for 2-3 minutes.

7

Pour in the chicken stock, cream, thyme, peas, and chicken. Stir to combine and cook until thickened. Taste and season with salt and pepper.

8

When thickened, pour into an oven safe dish and top with cheddar cheese. Broil for 5 minutes until the cheese is melted.

9

Serve warm with accompanying dippers.

Ingredients

Ingredients:
 2 sheets puff pastry
 1 egg
 1 tbsp water
 5 tbsp butter
 1 onion, diced
 2 carrots, diced
 3 garlic, minced
 1 cup flour
 2 cups chicken stock
 1 cup heavy cream
 1 tsp thyme
 1 cup peas
 2 ½ cups chicken, cooked, shredded
 1 cup cheddar cheese, shredded
 salt
 pepper

Directions

Directions:
1

Preheat the oven to 350°F.

2

Roll out your puff pastry and cut into dippers. I cut them into squares, then in half into triangles but any shape will do.

3

Arrange them on a parchment lined sheet pan and brush with an egg wash (1 egg and 1 tbsp water).

4

Bake for 20 minutes or until the tops are golden-brown.

5

Meanwhile, melt the butter in a pan over medium heat. When melted, add the onions, and saute until semi-translucent. Then, add in the carrots and garlic.

6

Sprinkle the flour into the pot, stirring so that everything gets a nice coating. Cook for 2-3 minutes.

7

Pour in the chicken stock, cream, thyme, peas, and chicken. Stir to combine and cook until thickened. Taste and season with salt and pepper.

8

When thickened, pour into an oven safe dish and top with cheddar cheese. Broil for 5 minutes until the cheese is melted.

9

Serve warm with accompanying dippers.

Cheesy Chicken Pot Pie Dip with Dippers

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