Sunday, December 2, 2012

Cream Cheesy Chicken and Peas Puffs... 21 Years and Going


Whenever the question, "If you could have anything for dinner, what would you like?" gets asked at my home, the answer is ALWAYS "Chicken Puffs." 

...must be a man-thing.


I've been making these puffs for 21 years, and the recipe has barely been changed (but the last 10 years I've opted for a roasted chicken from the deli- makes life much, much, much easier. And about 14 years ago I added peas... the peas make it).

And breaking up the croutons with my mallet? An extra benefit and much appreciated to relieve some stress after a week with a poopy puppy (tip: open bag, let out air, reseal, and then go for it!) 

 
(Sorry, couldn't resist) So cute... when he's sleeping.  And yes, real boy puppies can wear pink ;-)
♥ ♥ ♥

 
So, back to the puffs- so simple.  Just make squares with the dough, fill 'em, dip 'em in butter, and then in the croutons.  I like some bigger chunks to add some crunch once their baked. Just make sure and press together the center seams so the puffs don't pop while baking.

Perfect little packages that are great for any occasion, especially picnics and potlucks.



Creamy Cheesy Chicken and Peas Puffs

2 packages refrigerated crescent rolls
1 rotisserie chicken (or 2c. chopped chicken), shredded
3 oz. cream cheese, softened
2 tblsp. milk
1/2 tsp. dried dill
1 tblsp. chopped chives
Salt, pepper and any other seasoning you'd like to add
1 c. frozen green peas, defrosted
1/2 stick butter, melted
1 package seasoned croutons, crushed

Mix the chicken, cream cheese, milk, spices and peas in a bowl and set aside.  Unroll the crescent dough (each package will have 4 rectangles with a diagonal perforation in the middle) Separate into 8 total rectangles (seal the center perforations).  Place about 1/4 c. filling in the center of each, and fold two opposite edges to meet on top in the center to form a square.  Press the edges and seal the top.  Dip each puff in melted butter, then in the croutons (on both sides).  Place on a baking sheet sprayed with non-stick spray, and bake at 350 degrees for 20 minutes until browned and dough is cooked.

Serve warm or cold.  Makes 8 puffs
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