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This Chicken Puff Appetizer Recipe is another that has been in my family for a very long time and to be honest, none of us can quite remember exactly where it came from. The recipe I’m using today came from a printout via About.com (which apparently is no longer in existence). I’ve made a few changes over the years including using rotisserie chicken which adds loads of flavor. Let me show you how easy it is to make these!
How to make the dough for Chicken Puffs
This seems intimidating at first, but it’s so simple you will make these year after year!
Begin with boiling water and melting the butter in it. Add the flour and combine until it looks like our 3rd photo. Remove from the heat and cool slightly. One by one, vigorously beat in the eggs. This takes a few minutes and I promise, they will incorporate. Adding them one at a time makes the process a bit easier. Finally, add in the shredded cheese. I typically use Swiss or Mozzarella.
The dough is now sticky, but using two spoons, evenly divide onto a lined baking sheet. You can then lightly shape them into smoother balls. It’s better to have them taller rather than wider, as we’ll be slicing them in half later.
How to make the filling for Chicken Puffs
As mentioned above, I have switched from using canned white chicken to rotisserie chicken. It’s SO much more flavorful. I chop it into chunks and then using a food processor, finely chop it.
Additional ingredients include:
- Celery, finely diced
- Parsley, finely chopped
- Onion Powder
- White Wine
- Salt and Pepper, to taste
The mixture is just beautiful and very Christmas-y, don’t you think?
The puffs bake for about 20 minutes or until golden and cooked through. Allow them to cool, then slice them in half horizontally.
Using a spoon, fill the puffs and replace the lids. they are ready to serve! You can store these in a covered container for a few days in the refrigerator. They will get slightly softer, but they are still delicious!
We used to make these with my Heinz Chili Sauce Cocktail Meatballs.
Did you make my Chicken Puff Appetizer Recipe? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing your creations 🙂
Chicken Puff Appetizer Recipe
- Food Processor
- Lined Sheet Pan
FOR THE PASTRY:
- 4 tbsp Butter
- 1/2 c Boiling Water
- 1/2 c All Purpose Flour
- 1/2 c Swiss Cheese shredded
- 2 large Eggs
- pinch Salt
FOR THE CHICKEN SALAD FILLING:
- 1 c Rotisserie Chicken put through the food processor or finely chopped
- 2 tbsp Celery Finely chopped
- 2 tbsp Mayonnaise
- 1 tbsp Pimiento
- 1 tbsp White Wine
- 1/4 tsp Salt
- dash Pepper
TO MAKE THE PUFFS:
- Preheat oven to 400 degrees and line a baking sheet with parchment or a silicone baking mat. Set aside.
- In a medium saucepan, bring water and butter to a boil. Add flour and a dash of salt. Working quickly, vigorously stir and cook the dough until a smooth ball forms. Cool slightly.
- Add eggs, one at a time or they will be difficult to incorporate. Finally, stir in the cheese.
- Using two spoons, place mounds of dough onto the prepared cookie sheet. You should get approximately 16. Bake for 20 minutes or until golden and fully cooked through. Cool completely.
TO MAKE THE FILLING:
- In the bowl of a food processor, add the rotisserie chicken and process until finely chopped. You could also do this with a sharp knife. Add to a bowl.
- Add the remaining ingredients and refrigerate until the puffs are cool.
- Slice each puff in half as you fill them with the chicken salad. I tend to cut so the top doesn't completely detach – like a clamshell. Give a light press and continue until all puffs are filled. It's best to do this just before serving.
- Store any remaining filling in the fridge. The puffs can be stored at room temperature in an airtight container. Any filled puffs should be refrigerated.