Chicken Salad Puffs II Recipe -
Chicken Salad Puffs II Recipe
  • READY IN hrs

Chicken Salad Puffs II

Recipe by  

"Cream puff pastry filled with awesome chicken salad. You could do half with chicken salad and half with whipped cream for a little lunch/dessert. These are great for bridal/baby showers."

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Ingredients Edit and Save

Original recipe makes 8 puffs Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr 30 mins


  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Combine the water and butter with 1/8 teaspoon salt in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium, and pour in the flour all at once. Stir vigorously until the mixture forms a semi-translucent ball. Remove from the heat and allow to cool for 10 minutes.
  3. Mix in the eggs into the dough, one at a time, adding the next egg only after the first has been completely incorporated. Drop the dough onto the prepared baking sheet by the heaping tablespoon.
  4. Bake in the preheated oven until puffed and golden brown, 30 to 35 minutes. The puffs should be hollow on the inside, and just browned on the bottom. Remove from the oven, and cool to room temperature on a wire rack.
  5. To prepare the filling, stir together the onion, celery, raisins, mustard, mayonnaise, yogurt, 1/2 teaspoon salt, and dill in a bowl until combined. Fold in the chopped chicken meat until evenly combined. Cut the tops from the puffs, and spoon the chicken filling inside. Replace the tops before serving.
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Reviews More Reviews

Dec 06, 2011

Really good. I used dried cranberries (doubled amount) just due to personal preference. The yogurt gave the chicken salad a surprising tangy element. I enjoyed it and my husband thanked me for making this recipe. So thank you, Mrs. Williams. I will make this again.

Dec 15, 2014

This review is for the pastry only. These are the perfect puffs. I have tried many choux pastries and this one is easy and always turns out. The ingredients, temperature, and time (30 minutes) are spot on and create perfectly crisp, beautifully golden, nicely shaped puffs. Make sure to cut them open to release the steam soon after removing them from the oven, and scoop out any gooey dough still in the center. I make the first part on the stove and remove the ball of dough to my kitchen aid stand mixer for about 5 minutes, then beat the eggs in one at a time until completely blended. I place them on a parchment paper lined baking sheet, forming with my cookie scoop and get a much higher yield than 8... For half a recipe I get about twelve just the right size for filling with pastry cream. I usually put three per plate and drizzle them with chocolate sauce. I have also tried filling them with smoked salmon, sour cream, and capers and loved it. The possibilities are endless.

Aug 25, 2013

Made similar recipe for years. I do not use raisins though but roasted slivered almonds. Also much less mustard, using sour cream instead of the yogurt. This gives it a much creamer taste and less tart.

Nov 16, 2013

I made these with my daughter. She made the puffs and I made the filling. Excellent!! Now we're looking for a nice brunch or luncheon to go to, so we can bring the prize dish!! Very good, thanks Mrs Williams!!

Jun 28, 2014

Yum, yum, yum!!! Great finger food, absolutely delicious and the pastry puff, all I can say is airy, fluffy heaven :)

Apr 13, 2014

Truly ENJOYED this recipe! Light but filling. EASY,EASY, EASY! Going to try variation of flaky tuna & grapes/black olives instead of chicken & raisins, just to change out. Thanks for the recipe.

Sep 02, 2013

Made these for lunch and brought leftovers to a family lunch the next day. Everyone loved it!


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 414 mg
  • 17%

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

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