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Chicken Salad Puffs: A Nostalgic Bite of Happiness

There’s something undeniably comforting about chicken salad, especially when it’s nestled inside a light, airy puff. As a child, I remember my grandmother making these for every family gathering. Her tiny kitchen would fill with the aroma of buttery dough and the cheerful chatter as everyone eagerly anticipated the first bite. These Chicken Salad Puffs were more than just food; they were little pockets of love and laughter that cemented family bonds. To this day, the taste of these puffs instantly transports me back to those warm, cherished moments.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 5-6 dozen
Dietary Type: Varies depending on mayonnaise used

Ingredients

Puffs

½ cup Crisco shortening
1 cup boiling water
½ teaspoon salt
1 cup all-purpose flour
4 eggs

Chicken Salad Filling

1 cup finely chopped cooked chicken
1 cup finely chopped celery
2 tablespoons finely chopped dill pickles (or bread and butter pickles)
2 tablespoons finely chopped pimiento
2 tablespoons mayonnaise

Equipment Needed

Saucepan
Wooden spoon
Greased cookie sheet
Wire rack

Instructions

Preheat your oven to 450°F (232°C). This initial high heat is crucial for creating the steam that allows the puffs to rise properly.
In a medium saucepan, combine the Crisco shortening, boiling water, and salt. Bring this mixture to a rolling boil over medium-high heat. The water needs to be at a full, vigorous boil to properly melt the shortening and dissolve the salt.
Remove the saucepan from the heat and add all the flour at once. This is important for developing the correct dough consistency.
Using a sturdy wooden spoon, beat vigorously until the mixture comes together, pulls away from the sides of the pan, and forms a smooth, cohesive ball. This step requires some elbow grease! You’re essentially cooking the flour and creating a roux-like base for the puffs.
Remove the pan from the heat once more. Now comes the incorporation of the eggs. Add the eggs one at a time, beating well after each addition until the mixture is thick and smooth. Don’t rush this step! Each egg needs to be fully incorporated before adding the next to prevent the dough from separating. The dough should have a glossy sheen and a slightly sticky texture.
Drop the dough by heaping teaspoons onto a greased cookie sheet, leaving about 1 ½ inches of space between each puff. You can use a small cookie scoop for more uniform puffs.
Bake in the preheated oven for 10 minutes at 450°F (232°C). This initial blast of heat is what causes the puffs to rise dramatically.
Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 10 minutes, or until the puffs are golden brown and firm to the touch. This lower temperature allows the puffs to dry out and set properly without burning.
Remove the baked puffs from the oven and transfer them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
While the puffs are cooling, prepare the chicken salad filling. In a medium bowl, combine the finely chopped cooked chicken, finely chopped celery, finely chopped dill pickles (or bread and butter pickles), finely chopped pimiento, and mayonnaise. Mix well until all ingredients are evenly distributed. Feel free to adjust the amount of mayonnaise to your liking.
Once the puffs are completely cool, use a serrated knife to carefully cut off the tops.
Using a small spoon, gently pull out any soft, moist dough from the inside of each puff. This will create space for the chicken salad filling and prevent the puffs from becoming soggy.
Spoon the chicken salad filling generously into the hollowed-out puffs.
Replace the tops of the puffs.
Serve the Chicken Salad Puffs warm or at room temperature.

Expert Tips & Tricks

Perfecting the Dough: The key to light and airy puffs is in the dough. Make sure the water is at a rolling boil before adding the shortening and salt. Beating the flour in vigorously is essential for developing the gluten. Don’t skimp on the beating!
Egg Incorporation: Adding the eggs one at a time and beating well after each addition is crucial. If you add them all at once, the dough may separate.
Oven Temperature is Key: Don’t open the oven door during the first 10 minutes of baking at 450°F (232°C). This will cause the puffs to deflate.
Customizing the Filling: Feel free to experiment with the chicken salad filling. Add chopped grapes, walnuts, or a dash of Dijon mustard for extra flavor. You can also use leftover turkey or ham instead of chicken.

Serving & Storage Suggestions

These Chicken Salad Puffs are best served fresh, either warm or at room temperature. They make a delightful appetizer, light lunch, or party snack. For an elegant presentation, arrange them artfully on a platter garnished with fresh herbs.

Leftover Chicken Salad Puffs should be stored in an airtight container in the refrigerator. They will keep for up to 2 days. To reheat, bake them in a preheated oven at 300°F (150°C) for a few minutes, or until warmed through. The puffs can become a little soft during refrigeration, but this brief warming helps to crisp them up. Freezing is not recommended, as the texture of the puffs and the chicken salad can suffer.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	405 kcal	20%
Total Fat	29g	44%
Saturated Fat	7g	35%
Cholesterol	192mg	64%
Sodium	428mg	18%
Total Carbohydrate	22g	7%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	15g	30%

Variations & Substitutions

Gluten-Free Puffs: Substitute the all-purpose flour with a gluten-free blend that is designed for baking. You may need to adjust the amount of liquid slightly to achieve the correct dough consistency.
Dairy-Free Filling: Use a dairy-free mayonnaise alternative, such as avocado oil mayonnaise or cashew-based mayonnaise.
Vegetarian Option: Replace the chicken with finely chopped chickpeas or white beans for a vegetarian version. You can also add roasted vegetables like zucchini and bell peppers for extra flavor and texture.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken salad filling for a spicy twist.
Herby Goodness: Mix in some fresh herbs like tarragon, chives, or parsley to the chicken salad for a more vibrant flavor.

FAQs (Frequently Asked Questions)

Q: Why did my puffs not rise?
A: The most common reasons for puffs not rising are the oven temperature not being hot enough, opening the oven door during baking, or not beating the flour into the hot liquid vigorously enough.

Q: Can I make the dough ahead of time?
A: It is best to bake the puffs immediately after making the dough. If you must make it ahead of time, cover the dough tightly with plastic wrap and refrigerate for no more than a few hours.

Q: Can I use a different kind of shortening?
A: Yes, you can substitute the Crisco shortening with butter or another vegetable shortening, but the texture of the puffs may be slightly different.

Q: How do I prevent the puffs from getting soggy?
A: Be sure to hollow out the puffs after baking and before filling them with chicken salad. This will prevent the moisture from the filling from making the puffs soggy.

Q: Can I add other vegetables to the chicken salad?
A: Absolutely! Feel free to add other finely chopped vegetables like red onion, bell peppers, or cucumber to the chicken salad for added flavor and texture.

Final Thoughts

These Chicken Salad Puffs are more than just a recipe; they’re a way to share a piece of my heart and family history with you. I encourage you to give this recipe a try and create your own cherished memories around it. Don’t be afraid to experiment with different fillings and variations to make it your own. And if you do, I’d love to hear about your creations! Share your feedback and let me know what you think. Perhaps you could pair these delightful puffs with a refreshing glass of iced tea or a crisp green salad for a complete and satisfying meal. Happy baking!

Chicken Salad Puffs Recipe