Chicken Puffs Recipe
Chicken Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I found this recipe in a cookbook from Alabama and adapted it to suit my family's tastes. The Creole sauce is a nice complement to the mild chicken. —Rosemary Johnson, Irondale, Alabama
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 3 cups water
  • 2 teaspoons chicken bouillon granules
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon seafood seasoning
  • 1/2 cup butter, cubed
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs
  • CREOLE MUSTARD SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon seafood seasoning
  • 4 to 8 drops Louisiana-style hot sauce

Directions

In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside.
In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add all at once to the pan 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. Beat in chicken.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs. Yield: 2-1/2 dozen (1-1/3 cups sauce).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chicken Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p190

Nutritional Facts

2 each: 247 calories, 20g fat (7g saturated fat), 62mg cholesterol, 456mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 5g protein.

  • 3 cups water
  • 2 teaspoons chicken bouillon granules
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon seafood seasoning
  • 1/2 cup butter, cubed
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 eggs
  • CREOLE MUSTARD SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon seafood seasoning
  • 4 to 8 drops Louisiana-style hot sauce
  1. In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside.
  2. In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add all at once to the pan 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. Beat in chicken.
  3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs. Yield: 2-1/2 dozen (1-1/3 cups sauce).
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chicken Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p190

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Puffs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Lady Fingers User ID: 2682286 267893
Reviewed Jun. 11, 2017

"We liked the appearance, but found them a bit too salty for our tastes. As a matter of preference, next time I would leave the chicken shreds larger, and gently fold them into the batter, to keep some texture in the puffs. They were very soft, even after extra baking."

MY REVIEW
Appy_Girl User ID: 1132413 265537
Reviewed May. 5, 2017

"Perfect 2 bite treats. Just 1/2 of this recipe produced about a dozen and a 1/2 of these tasty puffs. Extra bake time is required and 35 minutes depending on your oven. I did not use the seafood seasoning mix due to our taste preference. I used Poultry seasoning and I did not make the dipping sauce. Perfect for entertaining. Janie

Taste of Home Volunteer Field Editor"

MY REVIEW
olgalina User ID: 5743732 161556
Reviewed Jan. 6, 2011

"baking time is much longer than 15 minutes...it's more like 40 minutes I would say...maybe it's my oven, dunno"

Loading Image