Back to Chicken Puffs

Print Options


Card Sizes

Chicken Puffs Recipe

Chicken Puffs Recipe

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. YIELD:15 servings


  • 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
  • 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 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.

Nutritional Facts

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

Reviews for Chicken Puffs

Sort By :

Average Rating
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."

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"

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

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

Loading Image