Chicken Puffs

Prep Time
Cook Time
Ready In

Recipe: #3709

December 27, 2011

"This was a finalist winner in a local cooking contest. Submitted by Bevely Gaillatin."

Original is 5 servings


  • Serving Size: 1 (149.4 g)
  • Calories 202.9
  • Total Fat - 9.3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 132 mg
  • Sodium - 318.1 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 5.7 g
  • Sugars - 3.1 g
  • Protein - 17.2 g
  • Calcium - 126.6 mg
  • Iron - 3.4 mg
  • Vitamin C - 27.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees.

Step 2

Combine the chicken and almonds and set aside.

Step 3

In a large saucepan, combine the next seven ingredients and bring to a boil.

Step 4

Add the flour all at once and stir until a smooth ball forms.

Step 5

Remove from heat, let stand five minutes.

Step 6

Add eggs one at a time, beating well after each, beat until smooth.

Step 7

Stir in chicken and almonds and drop by heaping teaspoon full onto greased baking sheets.

Step 8

Bake for 12-14 minutes or until golden brown.

Step 9

Serve warm alone or with dipping sauce such as honey mustard.


No special items needed.

2 Reviews


I had company today for lunch so I whipped these up for us to have along with some onion rings and coleslaw. We enjoyed them very much. I may leave out the nuts next time (personal preference) and add in some green onion, but they are great as written and I wanted to follow the recipe the first time around. Thank you for this one Sus! Linda


(4 Mar 2012)


Fabulous! I was intrigued by this recipe, so had to tag it in the Recipebook tag game. I made it with water/chicken bouillon, coconut oil, and omitted the nuts. I minced up my chicken in my small food processor, which worked perfectly. I tasted the dough before I added the chicken, and the coconut oil flavor was clashing with the stuffing like seasonings so I added a teaspoon of curry powder and that married the flavors beautifully. That gave me the idea to add dried cranberries and sliced green onions to half of the batter and that was really yummy! My picky toddler liked these too. These end up tasting kinda like stuffing balls with chicken in them, so they would probably be good to use up leftover Thanksgiving turkey. Thanks for a recipe that has my imagination soaring...I'm going to try to make a version that uses less oil and maybe a whole-grain flour and a different flavor profile. Freddy Cat says thanks for the chicken!


review by:
(22 Jan 2012)

You'll Also Love