Chicken Puffs

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To save time bake the puff pastry shapes in advance, the filling is better if prepared and chilled for about 5 hours or overnight is even better! To make things even easier, use the frozen puff pastry prepared shells in place of the sheets. Yield is only estimated. These are delicious!

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Ingredients [?]

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  • add   1/2 cup mayonnaise
  • add   1/2 cup large pimento stuffed olives
  • add   1/4 teaspoon garlic powder (or to taste)
  • add   1 stalk celery
  • add   black pepper
  • add   seasoning salt (or use white salt)
  • add   1 sheet puff pastry (thawed according to package directions, can use two sheets)
  • add   1/4 cup finely chopped almonds
  • add   2 cups cooked chicken
  • add   4 tablespoons sweet pickle relish


  1. Set oven to 400 degrees.
  2. Prepare a large baking sheet.
  3. Cut the thawed puff pastry sheets into assorted desired small shapes using a small cookie cutter or biscuit cutters.
  4. Place on baking sheet.
  5. Bake for about 15-20 minutes or until puffed; cool.
  6. In a bowl combine the chicken, celery, relish, mayo, seasoned salt, pepper and garlic powder; mix well to combine; cover and chill for a minumum of 5 hours or overnight.
  7. Cut 1/3 of the top of the baked puffs; pull out the soft dough from inside.
  8. Spoon the chicken mixture into the puff pastry shells, then place a slice or two of olives on top of the chicken mixture, then replace the pastry tops.
  9. *note* if you are serving this to company, place the sliced olive on top of the pastry top then insert a long toothpick down the middle to hold everything together.