Easy Chicken Puffs

Posted on September 4, 2008. Filed under: Chicken, Main Dish, Reviewed |

Easy Chicken Puffs

2 cups cooked, diced chicken (I usually grill or cook extra chicken sometime when I’m already making it for a family meal and then make a batch of puffs in the next couple of days.)

8 oz. cream cheese, at room temperature (I use the herb and chive flavored cream cheese, because it is NUMMY in the puffs, but you could use plain as well.)

1 tube of 8 refrigerated bake-and-serve crescent rolls

1/4  cup diced onion

1 Tbsp. olive or vegetable oil

4 Tbsp. seasoned dry bread crumbs

4 tsp. butter


Slowly cook onion in oil on stovetop, allowing it to caramelize slightly.  Stir onion and cream cheese into diced chicken.  Carefully remove roll dough from tube and divide into 4 portions of 2 triangles each.  Pat connecting seams of each pair of rolls together and stretch lightly to form 4 squares of dough.  Place 1/2 cup of chicken mixture in the center of each square, then gently pull corners up around chicken and pinch all seams together so they’re sealed tightly.

Freezing for later use:

Place four little chicken puffs seam-side down on a tray that has been lightly oiled or covered with parchment.  Place tray in freezer and allow puffs to freeze solid, then remove from tray and store in a tightly sealed container or plastic freezer bag.


Allow puffs to thaw.  Preheat oven to temperature specified on the roll packaging and bake for 15 minute or until dough is cooked but not yet browned.  Remove from oven and place one teaspoon butter on each puff, then top the butter with a tablespoon of breadcrumbs.  Return puffs to the oven for remainder of cooking time – 5 or 10 minutes.


REVIEW:  I made these for dinner 09/14/2008.  TheDad and I liked them; the kids did not.  (However, Big Brother said that he would like the puffs with a different “sauce” for the chicken.)  The cream cheese was very rich.  Also, the dough is difficult to shape; it’s sort of gooey feeling when you handle it.


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