Herbed Chicken Puffs

Prepared chicken salad cuts down on the prep time for these easy herbed appetizers.

Cook time: 25-30 min | Prep time: (X) min | Serves: (X) | Yields: (X)
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1/2 cup Gold Medal® all-purpose flour
  • 1 1/2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
  • 2 eggs
  • 1 1/2 cups deli chicken salad
  1. Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, and beating until smooth after each addition.
  2. On an ungreased cookie sheet, drop dough by rounded Tbsp.ful about 2 inches apart.
  3. Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
  4. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded Tbsp. chicken salad.

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