Wednesday, August 28, 2013

Recipe: Chicken Puffs

Recipe: Chicken Puffs

This recipe is just synonymous with comfort food. It tastes great, fits in your hand great, freezes great, reheats great... it's just ... great. And it only calls for 4 ingredients. Which is great. Can you tell my bias? :)

While the original recipe from a friend called for crescent-dough in a tube, there are some much healthier (and tastier) options out there. My favorite recipe to use is from HeavenlyHomemakers.com. It's a perfect crescent dough alternative. In fact, children in France learn to make this dough themselves because it's so easy.

Plus, you can use the extra dough to make pop-tarts for dessert. How is THAT not awesome??



Chicken Puffs
(leftovers make GREAT lunches)

1 batch of whole wheat dough (Or crescent dough in a tube)
2 c cooked chicken
1 8oz pkg of cream cheese
2 tsp of your favorite seasoning, like Mrs. Dash, Italian Seasoning, etc. (optional)

In a small bowl, mash the chicken, cream cheese, and seasonings together.

Ready to mash.
Scoop the filling into the dough. Sometimes I use a muffin scoop, just to help me gauge consistency. It will make 8-12 puffs, depending on the size of your puff balls.
You don't have to roll the dough, just squish it with your hand.
Bake at 350*F for 20-25 minutes. Let cool. They will be HOT! Serve with gravy or enjoy it plain. Freeze and reheat for a fast dinner and delicious lunch.

COOK FROM FREEZER INSTRUCTIONS:

1. Place filled (but uncooked) chicken puffs on a lined cookie sheet.

2. Place puffs in freezer until frozen solid. I usually wait a day.

3. Remove puffs off of tray and place into ziplock bags. I like to put as much as we need for a meal in 1 bag.

4. On Dinner Day, remove bag/appropriate number of puffs from freezer.

5. Place on a baking sheet and stick in oven. I like to stick it in the oven as it preheats. OR you can just put it in a 350*F warm oven. 

6. Bake 350*F for 18-25 minutes, or until warmed through. Enjoy!

2 comments:

  1. So... do you put a second piece of dough over the top? Or stretch the one underneath to make a pocket? Or do you just bake it with the chicken on top? Sounds delicious!

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    1. Ooo! Great question.

      I make a flat round disk (like in the picture) and then wrap it around, pinching the seams closed. Rolling it in the palm of my hand for 1-2 seconds helps smooth out the lumps and join the seams together, too. It's like playing with playdough ... for adults. :-D

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