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Chicken Salad Puffs

Rated as 4 out of 5 Stars

"For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying. -Marlys Benning, Wellsburg, Iowa"
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55 m servings
Original recipe yields 6 servings


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  1. In a medium saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms and does not stick to pan. Remove from the heat; and let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until dough to well blended. Drop by rounded tablespoonfuls onto a greased baking sheet, making six mounds 3 in. apart. Bake at 400 degrees F for 30-35 minutes or until golden brown and dry and firm to the touch. Transfer to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
  2. For filling, combine the chicken, celery and olives in a large bowl. In a small bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs just before serving.


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I am only rating the chicken salad part which was very good. I put the chicken in the food processor and chopped it very fine. I put that into a bowl and then mixed the rest of the ingredients...

Very Good. There are only 2 of us and this recipe was perfect. I used 2 of them to make cream puffs. Thanks!

I did mine & my buns melted & never rose... could be cuz im in the snow elevation 7,000??? anyone? thanks. thou.. loved the chicken salad & the buns were still pretty good;. :)