Chicken Salad Puffs II

Chicken Salad Puffs II

Mrs.Williams 82

"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 338 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Kale, Swiss Chard, Chicken, and Feta Salad

This delicious chicken salad is bursting with healthy greens.

Holiday Chicken Salad

The cranberries provide the seasonal punch to this tasty salad.

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Reviews 7

  1. 7 Ratings


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.

Christy Cooks

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.


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.