1Heat 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.
2On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
3Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
4Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.