Chicken Puffs

Wrapped in flaky pastry and filled with cheese, chicken puffs look fancy and taste even fancier. But we’ll let you in on a secret: This is one of the simplest appetizer recipes ever. Since the chicken puffs start with a tube of crescent rolls, there’s no finicky pastry to prepare. Using pre-cooked or leftover chicken cuts down on prep time, too.

Our chicken puff recipe is easy to adapt to your tastes by adding spices, herbs or cheese (or all three). Make this puffs recipe once, and you’ll want keep it in your back pocket forever.

Ingredients for Chicken Puffs

• Cream cheese: Cream cheese binds the chicken together and melts into a creamy, gooey filling.
• Garlic powder: Garlic adds snappy flavor, though there’s room to play with other seasonings, too.
• Shredded chicken: This recipe calls for cooked chicken, so it’s a great way to use up leftovers—whether they’re from rotisserie, baked, boiled or grilled chicken. Just shred the meat or cut it into thin strips.
• Crescent rolls: Use refrigerated crescent rolls to help these puffs come together quickly.

Directions

Step 1: Make the filling

Preheat the oven to 375°F. In a small bowl, beat the cream cheese and garlic powder until smooth. Stir in the chicken.

Step 2: Shape the puffs

Unroll the tube of crescent dough and separate the sheet into 16 triangles. Cut each in half lengthwise, forming two triangles. Place a teaspoon of chicken mixture in the center. Fold the short side over the filling, then press the sides to seal and roll up.

Step 3: Bake until golden

Place the puffs an inch apart on greased baking sheets. Bake them until they’re golden brown, 12 to 14 minutes. Set out a plate of warm chicken puffs as a party appetizer. Your guests will clear out the crescents in no time flat!

MARK DERSE FOR TASTE OF HOME

Recipe Variations

• Season liberally: Punch up the filling with minced herbs (think parsley, chives, cilantro or dill) or poultry seasoning, seasoned salt, cayenne pepper, paprika, pepper flakes or Cajun seasoning.
• Add vegetables: Stir minced mushrooms, celery, roasted red peppers or garlic into the chicken and cheese mixture. Don’t use overly hard vegetables (like potatoes or carrots) or anything too wet (raw onions).
• Add more cheese: I like shredded cheddar, Gouda, Gruyere, feta or goat cheese.
• Play with the shape: No need to stick with a crescent shape. You can roll the pastry into a ball or a triangle, too.
• Garnish with seeds: Before baking, brush the rolls with a beaten egg and sprinkle with sesame seeds or poppy seeds.

How to Store Chicken Puffs

Chicken puffs are best enjoyed shortly after baking, or on the day they’re made. The filling will turn the crescent rolls soggy as they sit. Store any leftovers in an airtight container in the refrigerator.

How long do chicken puffs last?

Chicken puffs will keep for up to two days in the fridge. They may get a bit soggy as they sit, but will still taste good. After two days they will likely be too soggy to be enjoyable.

Can you make chicken puffs ahead of time?

Unlike some other potluck appetizers, we don’t recommend making chicken puffs ahead of time, as the pastry will get soggy after a few hours of sitting. However, you may prepare the filling ahead of time. Start with Step 1 as directed, then cover and refrigerate the chicken mixture for up to two days before you make the recipe.

How do you reheat chicken puffs?

Reheat chicken puffs in the oven to re-crisp the pastry. You can reheat them in the microwave, but the rolls will become quite soft.

Chicken Puffs Tips

MARK DERSE FOR TASTE OF HOME

Can you use homemade crescent roll dough for chicken puffs?

If you want to go the extra mile, you can definitely use homemade crescent roll dough! Part of what we love about this recipe is its simplicity, but if you enjoy making pastry dough from scratch, go for it.

What can you serve with chicken puffs?

Chicken puffs make a great appetizer, especially for parties, as they look beautiful on a platter. Bring them to a potluck, where they’ll fit right in with all the classic appetizers, like deviled eggs and shrimp. If you’re the host, serve these alongside a vegetable appetizer, such as crudite dip or edamame. You can also serve the puffs with a dipping sauce, such as ranch dressing, ketchup or pesto.

We like these chicken puffs enough to eat them as a main course, too. In that case, round out the meal with a green salad or a bowl of soup.