Chicken Puffs Recipe -
Chicken Puffs Recipe
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Chicken Puffs
These little bites are irresistible as an appetizer or entree. See more
  • READY IN 35 mins

Chicken Puffs

Recipe by  

"A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!"

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Ingredients Edit and Save

Original recipe makes 12 puffs Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2006

i've made this for years but my version is a little easier & healthier: put 1 block lite cream cheese in bowl, stir together w/shredded chicken, green onions, and a smidge of milk just so it's a little "stirrable" (no butter) - sprinkle garlic salt on top of puffs before baking. excellent on their own OR with chicken gravy! yum! talk about comfort food!!

Most Helpful Critical Review
Sep 15, 2008

Nice basic recipe but a little bland. I'd suggest making maybe half the recipe first and adding your own touches to it before you serve to company. I cook 3 oz sliced fresh mushrooms along with the chicken then mix in a scant 1/4 C shredded Asiago Cheese.

Nov 01, 2010

I'm sorry, but I find it really rude to rate a recipe 2 stars because one of the ingredients ''isn't something you would use''. The rating system is for recipes you have actually tried. Giving a recipe you haven't tried 2 stars because one of the ingredients isn't to your liking is just wrong.

Dec 06, 2003

I have had to make these by request for almost every gathering since I first discovered them over 3 years ago! They are fairly easy and make a good traveling snack too! I've sent them along with my husband in the cooler for fishing trips, the guys LOVE them cold right out of the cooler! One thing I can suggest to make them easier is to not worry about the shape of your finished puff. By the time they rise in the oven they are all pretty symmetrical. Just be careful not to get the filling on the outside and be sure to pich the seals together good.

Dec 06, 2003

These were just too good to be true!! SOOO Delicious!! My suggestions is for the crescent rolls: By enough cans so that the amount equals 30 ounces, and then buy an extra can. That way, you won't run out of dough before running out of chicken mixture. Thanks for the recipe! I will definitely make these again

Sep 15, 2008

I have made these for years but with a few slight differences. I use chive and onion cream cheese. I also saute mushrooms with garlic and toss it in the mixture as well. I omit the butter.

May 21, 2008

I've made these for a long time! I use 3 good size bone in breasts, boil them for about 15 to 20 min's, then shredd when cooled. I chop an onion into small pcs (not minced), saute them in butter and add salt and pepper. Add to chicken in a bowl with 1 large crm cheese and mix together, then bundle them in the crescents. Brushing them with egg white gives them a nice shine. The onions make ALL the difference!!!!

Apr 13, 2006

This was delicious. I used garlic and basil while cooking the chicken and added it into the cream mixture. Also, this may seem like a no-brainer, but let the chicken cool a bit before you mix it with the cream as mine got really melty and it was hard to get them into the dough. They still turned out great tho!


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 645 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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