By Christie Vanover | Published February 20, 2012 | Last Updated December 29, 2022
These chicken salad puffs are one of my favorite potluck dishes. It can be made ahead of time, and it’s always a party pleaser.
This is one of my favorite potluck dishes. It can be made ahead of time, and it’s always a party pleaser. If I’m hosting a luncheon, I make chicken salad on homemade croissants, but for potlucks, I like to go mini.
The secret to this appetizer is using Pepperidge Farm Puff Pastry Sheets. They give you the same buttery, flaky goodness of croissants, but in much less time.
You don’t have to roll the dough at all. Just unwrap it, unfold it and cut it along the fold lines. Then, cut each strip in half horizontally, and then cut it into 12 squares.
After these puff up in the oven, split then in half horizontally and scoop in some yummy chicken salad.
I grilled my chicken today, but you can also bake it or boil it. Or if you’re in a real hurry, you can buy pre-cooked chicken, or even use a rotisserie chicken.
Just mix the cooked chicken with celery, grapes, onion, mayo and some salt and Cajun seasoning.
Then, start building your mini sandwiches. I like to secure them with a little decorative toothpick, especially, if I’m taking these to a party. It helps them hold together better.
If you want, you can make these chicken salad puffs 1-2 days ahead of time. Pre-bake the pastry and store it in a zip-top bag. Make the chicken salad and store it in the fridge.
Then, assemble just before it’s time to serve them. Check out my other appetizer recipes.
Chicken Salad Puffs
Ingredients
- 1 sheet Pepperidge Farm Puff Pastry
- 2 tablespoon butter
- 1 teaspoon kosher salt
- 3 chicken breasts
- salt and pepper
- ½ cup celery finely chopped
- ½ cup red grapes quartered
- 1 tablespoon onion minced
- ½-3/4 cup mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon Tony Chachere’s Original Creole Seasoning
Instructions
- Unfold the pastry sheet. With a pizza slicer, cut the sheets along the fold lines into 3 strips. Cut each strip in half horizontally. Then, cut the strips to make 12 squares. One pastry sheet will yield 36 squares.
- Place on a silpat-lined baking sheet. Brush with 2 tablespoons melted butter and sprinkle with salt. Bake at 400F degrees for 12-14 minutes. Once cooled, cut each square in half horizontally.
- Season 3 chicken breasts with salt and pepper and grill. Allow to cool and chop.
- In a mixing bowl, combine the cooked chicken, celery, grapes, onion, mayo, salt and Tony’s.
- Spoon chicken salad onto the bottom half of the cooked pastry squares and assemble to make a sandwich.
- Secure with a fancy toothpick and arrange on a platter.
Nutrition
This estimate was created using an online nutrition calculator
Susan says
After baking the puffs can you freeze them? Defrost and then add the salad?
Maryann says
Thank you! will be using for my daughters bridal shower! Time, money and idea savor! Thank you again!
Ronni W says
Hi Christie
Planning ahead for my Tea Party for my daughter’s birthday in December.
Ronni W says
Hi Christie
Planning ahead for my daughter’s Tea Party in December. I love this idea.
Cori says
Can the pastry be baked the night before and the puffs assembled the next day? Looking to save time, but without the pastry going stale. Thanks!
zestuous says
Absolutely. I do that all the time.
Renee says
How long do you need to wait/cool after the pastry is baked to split and add the filling? Does it need to cool completely before adding the filling?
Rachel Veale says
Could I use apples instead of grapes? As long as I diced them fine?
zestuous says
Absolutely. That would taste great.
Kathy says
Could I cut the dough larger, does it fall apart easily? I’m having 30 people for a shower, so not sure how many chicken breast to use?
zestuous says
Yes. You can cut the dough larger. It’s flaky, but it will hold together. The current recipe with 3 chicken breasts serves about 15 people (2.5 pieces per person). I recommend doubling the recipe and using 6 chicken breasts. Enjoy!
Kerline says
I made this last weekend for a baby shower! It was a complete hit!
Your salad recipe is similar to mine… only difference I don’t add grapes. Instead I chop up low sugar dried cranberries and I add 1/2 teaspoon of jerk seasoning.
KD says
Will be making these for a baby shower this weekend. Curious as to how many do you estimate your guests ate each?
zestuous says
Hi KD,
I would estimate 2 per person. When there are other food options, people generally eat 1-3. Estimate a few more for you to nibble on, too 🙂
anne colson says
love this idea… how far in advance could I assemble the mini sandwiches for a gathering? Will the puff pastry get soggy if I do it 4 hours before the luncheon?
Thanks
zestuous says
I usually assemble them about 2 hours in advance. You could try 4, just make sure you keep them refrigerated after you assemble them. I recommend covering loosely with plastic wrap. If the plastic is too tight, you’ll lock in too much moisture.
Leah says
I made these for a church function last week! Love them! They were super easy and a big hit! Thanks for the recipe!
zestuous says
Super! Thanks for sharing.
The Contessa says
The next church potluck lunch, this is mine to share. Thanks for the great idea!
Becky B says
Great recipe! I’m going to make these for my sisters baby shower. Where did you get the fancy toothpicks?
zestuous says
Thanks Becky. I bought them at Cost Plus World Market: http://www.worldmarket.com/product/index.jsp?productId=3596769
Becky B says
Thanks!
Michele says
Excellent! Thanks, Christie! I’m thinking this one deserves a special place in my faves box… 🙂
Jackie says
Love these – hosting a bridal shower in a few weeks and planned to do chicken salad; now I know I will do these mini’s. It fits nicely with the other mini’s I was going to serve.
Lynda Cutchall says
What a wonderful idea! I’m having a baby shower in a couple of weeks and will definitely serve these. Thank you
Joan Hayes@chocolate and more says
What a smart idea, would be perfect for a party! Pinning!
Ally says
Beautiful and yep pretty easy…love it, Christie! xox