Chicken Pot Pie Dip With Pie Crust Dippers

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SERVES

6-8 people

TIME

45 minutes

INGREDIENTS

70g butter
1/2 white onion, diced
2 carrots, peeled, diced
1 clove garlic, minced
70g flour
500ml chicken stock
250ml heavy cream
1 tsp chopped thyme
2 chicken breasts cooked, shredded
1 cup frozen peas, thawed
1 cup grated cheddar

  1. Preheat oven to 180ºC.  Line a large cookie sheet with parchment paper.
  2. Cut shortcrust into little triangles as seen in video. Arrange on lined tray. Brush evenly with egg wash and bake for 20-25 minutes or until golden brown.
  3. Meanwhile, melt butter in a pan over medium heat.  Add onions and carrots; sauté until just softening.  Stir in garlic.
  4. Sprinkle flour over top and stir to coat vegetables.  Cook for 2 minutes stirring frequently.
  5. Pour in stock and stir well.  Pour in cream and combine.
  6. Add thyme and season with salt and pepper.
  7. Stir through chicken, peas and cheddar cheese.  Pour into a pie dish and cover with red cheddar.
  8. Grill for 5 minutes until cheese is melted.
  9. Sprinkle with parsley, enjoy!

1 cup grated red cheddar
Chopped parsley
Salt and Pepper to taste

Chicken Pot Pie is always a family favourite and such a classic.  Turning it into a dip with Pie crust for dippers is really fun and easy to make!

Directions

  1. Preheat oven to 180ºC.  Line a large cookie sheet with parchment paper.
  2. Cut shortcrust into little triangles as seen in the video. Arrange on the lined tray. Brush evenly with egg wash and bake for 20-25 minutes or until golden brown.
  3. Meanwhile, melt butter in a pan over medium heat.  Add onions and carrots; sauté until just softening.  Stir in garlic.
  4. Sprinkle flour over top and stir to coat vegetables.  Cook for 2 minutes stirring frequently.
  5. Pour in stock and stir well.  Pour in cream and combine.
  6. Add thyme and season with salt and pepper.
  7. Stir through chicken, peas and cheddar cheese.  Pour into a pie dish and cover with red cheddar.
  8. Grill for 5 minutes until cheese is melted.
  9. Sprinkle with parsley, enjoy!