Chicken Puffs

Hosting an appetizer buffet? Showcase these mini chicken sandwiches that boast a do-ahead prep tip.

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12

Ingredients

1/2
cup water
1/4
cup butter or margarine
1/2
cup Gold Medal™ all-purpose flour
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2
eggs
1 1/2
cups deli chicken salad
  • 1 Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
  • 2 On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
  • 3 Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
  • 4 Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

Expert Tips

Add a "thyme-ly" garnish with sprigs of fresh thyme, of course!

Freeze baked puffs for up to 2 months. Thawing at room temperature for 30 minutes is all that's needed before cutting and filling.

A spring-handled ice cream scoop works well for dropping dough onto the cookie sheet.

Get a party menu, prep guide, tips, fun and games for a Late Summer French Appetizer Party!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Puff
Calories
120
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
90mg
90%;
Total Carbohydrate
5g
5%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.