Prep Time 45m
Cook Time 20m
Ready Time 90m
Yield 2 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup boiling water
  • 1/2 teaspoon salt
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 4 large eggs
  • 1 1/2 cups finely chopped cooked chicken
  • 1 1/2 cups finely chopped celery
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons finely chopped pimiento
  • 1/3 cup mayonnaise
Preparation Directions
  • Step 1Heat oven to 450ºF. Coat baking sheet with no-stick cooking spray.
  • Step 2Heat shortening, water and salt to a rolling boil in a heavy saucepan. Add flour and beat vigorously with a wooden spoon until mixture leaves sides of pan and dough is smooth. Remove from heat. Allow mixture to cool several minutes before adding eggs.
  • Step 3Whisk eggs. Add to flour mixture gradually, beating until thick and smooth. Drop by teaspoonfuls 1 1/2-inches apart onto prepared baking sheet.
  • Step 4Bake 10 minutes. Reduce oven to 350ºF; continue baking for 10 minutes. Cool.
  • Step 5Combine ingredients for Chicken Salad. Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad into puffs. Replace tops.
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