Chicken Puffs

If you’re looking for the perfect appetizer that feels a little fancy but is surprisingly easy to make, these chicken puffs are exactly what you need. Made with light and airy choux pastry and filled with a super easy but flavorful chicken salad, these bite-sized puffs are perfect for Easter, brunch, parties, or even a quick snack.

The combination of buttery pastry and savory filling makes these irresistible! Once you make them from scratch, you’ll never go back to store-bought.

Why You’ll Love This Recipe

• Perfect for entertaining and holidays like Easter
• Great balance of savory, sweet, and texture
• Can be made ahead for easy hosting

Ingredients You’ll Need

For the Choux Pastry

• All-purpose flour
• Salt
• Sugar
• Water
• Butter
• Eggs
• Egg yolk + water (for egg wash)

For the Chicken Filling

• Shredded chicken
• Garlic
• Mayonnaise
• Sour cream
• Black pepper
• Salt
• Scallion
• Dried cranberries
• Candied walnuts

What Are Chicken Puffs?

Chicken puffs are made using choux pastry, a classic French dough that puffs up in the oven to create a hollow center. Once baked, the puffs are filled with a creamy chicken salad mixture. These Guyanese chicken puffs are a common appetizer in Guyana and Trinidad.

These are similar to cream puffs, but instead of a sweet filling, they’re filled with a savory, slightly sweet chicken mixture with cranberries and candied walnuts for added texture and flavor. You can also fill it with these chicken salad here which has fresh fruit instead.

How to Make Chicken Puffs

Step 1: Make the Chicken Filling

In a bowl, combine shredded chicken, garlic, mayonnaise, sour cream, black pepper, salt, scallion, dried cranberries, and candied walnuts.

Mix until everything is evenly combined.
Cover and let it sit for at least 1 hour (or overnight for best flavor).

Step 2: Make the Choux Pastry

Preheat your oven to 425°F. In a bowl, mix together flour, salt, and sugar. In a pot, heat butter and water over low heat until the butter melts. Increase heat to medium and bring to a boil. Add the flour mixture and remove from heat. Stir until a smooth dough forms and pulls away from the sides of the pot. Let the dough cool for 15 minutes.

Step 3: Add the Eggs

Gradually add the beaten eggs, a little at a time, mixing well after each addition. Continue mixing until the dough becomes smooth and glossy.

Step 4: Shape the Puffs

Pipe or scoop the dough onto a baking sheet into 2-inch rounds. Leave 2–3 inches between each puff to allow for expansion. Use a damp finger to smooth down any peaks.

Step 5: Egg Wash

Mix egg yolk with water and brush over each puff to give them a golden, glossy finish.

Step 6: Bake

Bake for 20 minutes, or until puffed and golden brown. Allow to cool completely before filling.

Step 7: Fill the Puffs

Slice each puff in half and fill with the prepared chicken mixture. Serve immediately or chill slightly before serving.

Tips for Perfect Choux Pastry

• Let the dough cool before adding eggs to prevent scrambling and be sure to beat vigorously
• Add eggs gradually for the best texture.
• Don’t open the oven while baking, this can cause the puffs to collapse
• Make sure puffs are fully golden before removing from the oven

Make Ahead Tips

• Chicken filling can be made one day in advance
• Puffs can be baked ahead and stored, then filled before serving
• Store leftovers in the refrigerator