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Curried Chicken Cream Puffs

 Curried Chicken Cream Puffs
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.
24 ServingsPrep: 20 min. Bake: 20 min.


  • 1/2 cup water
  • 1/3 cup butter, cubed
  • Dash salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 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


  • 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

2 of 2

Curried Chicken Cream Puffs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cream puff equals 98 calories, 8 g fat (4 g saturated fat), 43 mg cholesterol, 91 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.