Cream Puffs with Tarragon Chicken Hash Recipe

Name: Cream Puffs with Tarragon Chicken Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small, cooked chicken breast (see recipe); 1 1/2 cups leftover chicken, cut into cubes; 2 tablespoons butter; 2 tablespoons flour; 1/2 cup chicken broth, fresh or canned; 1/2 cup heavy cream; Salt, if desired; Freshly ground pepper; Pinch of freshly grated nutmeg; Pinch of cayenne pepper; 2 teaspoons chopped fresh tarragon or 1 teaspoon dried; 24 cream puffs (see recipe)

Servings: persons

1 small, cooked chicken breast (see recipe)
1 1/2 cups leftover chicken, cut into cubes
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth, fresh or canned
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
24 cream puffs (see recipe)

1
Remove the skin and bones from the chicken breast and discard.
2
Cut the meat into very small cubes.
3
There should be about one and one-half cups.
4
Set aside.
5
Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
6
When blended, add the broth, stirring rapidly with the whisk.
7
When thickened and smooth, stir in the cream.
8
Add salt and pepper to taste, nutmeg, cayenne and tarragon.
9
Let simmer, stirring, about two minutes.
10
Add the chicken and stir.
11
Bring to the boil.
12
Slice off the tops of all the cream puffs.
13
Spoon an equal portion of the mixture into each cream-puff bottom.
14
Replace the tops and serve.

2473

kcal

Calories

238

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small, cooked chicken breast (see recipe), 1 1/2 cups leftover chicken, cut into cubes, 2 tablespoons butter, 2 tablespoons flour, and more.

Yes, Cream Puffs with Tarragon Chicken Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Puffs with Tarragon Chicken Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions