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." 

I've been making these puffs for 21 years, and the recipe has barely been changed, however the last 10 years I've opted to use a roasted chicken from the deli which makes life much, much, much easier. And about 14 years ago I started adding peas... and believe me, the peas make it.

 

Simple to assemble, 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 they're 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.

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 (I like Parisien from Penzey's)

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. of the 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 the dough is cooked.

Serve warm or cold.  Makes 8 puffs

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