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Chicken Nut Puffs


  • 1-1/2 cups finely chopped cooked chicken
  • 1/3 cup chopped almonds, toasted
  • 1 cup chicken broth
  • 1/2 cup canola oil
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 eggs


  • 1. Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
  • 2. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
  • 3. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm.

Nutrition Facts

3 each: 100 calories, 7g fat (1g saturated fat), 43mg cholesterol, 125mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 5g protein.


Average Rating: 4.444444
  • tomsaaristo
    Jan 17, 2012

    The first time I made these I used the chicken and almonds. The second time I used duck and pistachios. I think you could pretty much use any poultry-nut combination that appeals to you. Excellent recipe for gougeres with a twist!

  • Rixie
    Dec 20, 2010

    I've made these many, many times. I usually change up the spices depending on the dip I serve with them. We love these served with the Sweet 'n Hot mustard dip recipe also found on TOH.

  • keverwann
    Apr 6, 2008

    We used celery leaves (1 Tbsp minced) instead of the celery seed and walnuts instead of almonds. Would use more cayenne pepper next time I make it. They turned out yummy!

    I had also thought that when dishing drop cookies and things of that sort that "teaspoon" meant the silverware piece. This recipe actually means a measuring utensil, otherwise they are huge! and makes less than the approximated 6 dozen.

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