Chicken Puffs
Delicate, golden puffs encasing a luscious, creamy chicken filling. These Chicken Puffs are an irresistible treat, perfect for elegant brunches, cozy gatherings, or simply a delightful indulgence.
Nutrition
-
Carbohydrate
28 g
-
Cholesterol
42 mg
-
Fiber
0 g
-
Protein
11 g
-
Saturated Fat
11 g
-
Sodium
645 mg
-
Sugar
5 g
-
Fat
26 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
10 mins
In a medium saucepan over medium heat, sauté the cubed chicken, chopped onion, and minced garlic until the chicken is lightly browned and the onions are tender. (Approximately 8-10 minutes)
02 Step
Recipe View
2 mins
In a medium bowl, combine the chicken mixture, softened cream cheese, and butter. Blend until smooth and creamy.
03 Step
Recipe View
0 mins
Preheat your oven to 325 degrees F (165 degrees C).
04 Step
Recipe View
3 mins
Unroll the crescent roll dough and separate into 12 rectangles. Place a generous tablespoon of the creamy chicken mixture onto each rectangle. Gently fold the dough around the filling to form a ball, pinching the seams to seal.
05 Step
Recipe View
14 mins
Arrange the Chicken Puffs on a large baking sheet. Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed up. Allow to cool slightly before serving.
For an extra touch of flavor, consider adding a pinch of dried thyme or rosemary to the chicken mixture.
Ensure the cream cheese is adequately softened for a smoother, easier blend.
Be careful not to overfill the puffs to prevent bursting during baking.
These puffs are best served warm, but they can also be enjoyed at room temperature.
RECIPE REVIEWS
Avarage Rating:
4.4/ 5 ( 1.0K Ratings)
Total Reviews: (4)
Blair Dubuque
Mar 17, 2025My kids absolutely loved these! They disappeared in minutes.
Era Gutmann
Oct 30, 2023These were a huge hit at my book club meeting! Everyone raved about them.
Khalil Hoppe
Sep 27, 2023I added some sautéed mushrooms to the chicken mixture and it was delicious!
Harmon Ward
May 27, 2022Easy to make and so tasty! A great appetizer for parties.