- CREAM PUFFS:
- 1/2 cup water
- 1/4 cup butter, cubed
- Dash salt
- 1/2 cup all-purpose flour
- 2 eggs
- 2 cups diced cooked chicken
- 3/4 cup chopped celery
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon grated onion
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- Salt to taste
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown.
- Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
- For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Salad Puffs
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I originally found this recipe in my first copy of Taste of Home magazine that I received in 1994. I have been using it ever since. When my children were small, I had to speed up meal prep, so I did substitute croissants for the puffs, but the puffs are delicious. I have always made 4X the recipe because they always disappeared so fast!
Love to make these chicken salad puffs, they are always a big hit and I love the taste of the eggy puff.