Whenever I am planning a party, my go to appetizer is chicken puffs. They are dainty enough for a ladies luncheon and tasty enough for even my picky son! My mom passed down the cheesy puff recipe to me years ago and I modified the filling for my own liking.
With my new low carb diet, I currently don’t eat many bread items. However, the occasional divulgence helps me to stick with my diet long term. When I do divulge, I try to keep the portion amount very small. These chicken puffs give me an opportunity for a little taste without to many carbs.
Since this recipe is so easy and looks so fancy, it is my go to for any special occasion. These can even be made in advance for less stress on party day. I first bake the puffs up and store them in the refrigerator or freezer depending on how far in advance I am making them for a party. Then, I mix up the filling and store that separately.
The puffs bake up larger than the tiny teaspoon of dough that is used.
It’s also easy to modify the filling recipe to suit your taste buds. Try using chopped ham or crab meat instead of the chicken. Play with spices and the vegetables for a variety of puff choices for your guests.
Chicken Puffs Recipe
Perfect for a party, these easy chicken puffs will definitely be a crowd pleaser.
- 1/2 cup water
- 1/4 cup real salted butter I like Kerrigold butter from grass fed cows.
- 1/2 cup all purpose or gluten free flour
- 2 eggs
- 1/4 cup grated swiss cheese
- 2 cups finely chopped rotisserie chicken any cooked chicken is good
- 1/2 cup mayonnaise
- 1 tbsp dry white wine
- 3 tbsp chopped green onion
- 1 chopped red pepper
- salt and pepper to taste
Preheat oven to 400 degrees. In a saucepan, heat the water and butter until boiling. Reduce heat to low and stir in the flour until a smooth ball forms. Remove from heat and add stir in eggs, one at a time, until smooth and shiny. Mix in swiss cheese.
Lightly grease a baking sheet and drop rounded teaspoons of dough two inches apart. The teaspoons will look small but they will puff up bigger.
Bake for 25 to 30 minutes or until golden brown. While baking, prepare the chicken filling.
Let cool for about 30 minutes and then cut off the upper third or each puff. Take out some of the soft dough so that there is room for the chicken filling. Fill with chicken salad mix and replace the cut off pieces to top.
Mix all ingredients and add seasonings to taste.