Chicken Salad Cream Puffs

Chicken Salad Cream Puffs

November 12, 2020 Off By Laura Hartline
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Raise your hand if you like cream puffs? ME, ME, ME! Well, who says you have to fill a choux (pronounced “shoe”) pastry with cream? I say that you don’t. These are delicious little appetizers or hors d’oeuvres that would be great at any holiday get together. I know that there may not be many large parties with family or friends this holiday season because of Covid-19, but you can still make great food for your small family events. Some of our favorite holidays have been the simplest, filled with cozy evenings and yummy food.

Typically chicken salad has some kind of fruit – I’ve seen apples, grapes, and even raisins. To make this chicken salad perfect for the holidays, I added dried cranberries. It gives just enough sweetness to the chicken and a little bit of chewiness, too.

Don’t be scared of making the choux pastry. It is SO EASY! You’ll me making them all the time. If you want to make a traditional cream puff, I have a recipe here. But please, try these savory ones. I think you are going to love them, I know my family does!

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Chicken Salad Cream Puffs

These savory cream puffs made with a simple choux pastry and filled with a delicious, creamy chicken salad with dried cranberries. They make a perfect holiday appetizer.

Course Appetizer
Cuisine American
Keyword chicken salad cream puffs
Prep Time 30 minutes
Cook Time 20 minutes
Servings 15

Ingredients

Pastry

  • ½ cup butter
  • 1 cup water
  • ¼ tsp salt
  • 1 cup flour
  • 4 eggs

Chicken Salad

  • 1 lb chicken breast or tenders cooked and shredded
  • ½ cup mayonnaise
  • 4 oz cream cheese softened
  • ½ – 1 cup dried cranberries
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp ground pepper
  • ½ tsp salt

Instructions

Pastry

  1. Preheat oven to 425° F.  Line two baking sheets with parchment paper or non-stick cooking spray.

  2. In a medium saucepan, bring water and butter to a rolling boil.  Stir in the flour and salt until a ball forms.

  3. Transfer the ball to a bowl and add eggs one at a time, mixing well. 

  4. Drop by teaspoon fulls onto the prepared sheets or fill a pastry bag with the dough and squeeze 1 ½ inch balls of dough onto the sheets. Bake for 20 minutes until golden brown and puffy. Let cool.

  5. Chicken Salad

  6. Cook and shred the chicken. (I use my instant pot. I spray the pot, and pour in one cup of water and add the chicken. I pressure cook for 10 minutes and let self release for 10-15, then I quick release and shred with a hand mixer.)

  7. Mix the shredded chicken with the remaining ingredients.

  8. When the puffs are cool, cut them halfway open with a sharp knife. Fill the puff with a spoonful of chicken salad. Enjoy!







CategoryAppetizers and Dips

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