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.
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
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Preheat oven to 425° F. Line two baking sheets with parchment paper or non-stick cooking spray.
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In a medium saucepan, bring water and butter to a rolling boil. Stir in the flour and salt until a ball forms.
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Transfer the ball to a bowl and add eggs one at a time, mixing well.
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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.
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Chicken Salad
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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.)
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Mix the shredded chicken with the remaining ingredients.
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When the puffs are cool, cut them halfway open with a sharp knife. Fill the puff with a spoonful of chicken salad. Enjoy!