Save on Pinterest

Chicken Puffs

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
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    2-1/2 dozen (1-1/3 cups sauce)


  • 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 large eggs
  • 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


  • 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 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.
Nutrition Facts
2 each: 247 calories, 20g fat (7g saturated fat), 62mg cholesterol, 456mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Lady Fingers
    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.

  • Appy_Girl
    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. JanieTaste of Home Volunteer Field Editor

  • olgalina
    Jan 6, 2011

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