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Steps
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.
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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.