Curried Chicken Cream Puffs Recipe

Curried Chicken Cream Puffs Recipe
Curried Chicken Cream Puffs Recipe photo by Taste of Home
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Curried Chicken Cream Puffs Recipe

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I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 cup water
  • 1/3 cup butter, cubed
  • Dash salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • Dash pepper
  • 1-1/2 cups cubed cooked chicken
  • 1/3 cup slivered almonds, toasted
  • 1 green onion, chopped

Directions

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 rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°.
In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through. Yield: 2 dozen.
Originally published as Curried Chicken Cream Puffs in Country Woman Christmas Annual 2007, p42

Nutritional Facts

1 cream puff: 98 calories, 8g fat (4g saturated fat), 43mg cholesterol, 91mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 1/2 cup water
  • 1/3 cup butter, cubed
  • Dash salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • Dash pepper
  • 1-1/2 cups cubed cooked chicken
  • 1/3 cup slivered almonds, toasted
  • 1 green onion, chopped
  1. 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.
  2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°.
  3. In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through. Yield: 2 dozen.
Originally published as Curried Chicken Cream Puffs in Country Woman Christmas Annual 2007, p42

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