Chicken Puffs Ingredients 1/2 cup water 1/4 cup butter or margarine 1/2 cup Gold MedalŪ all-purpose flour 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 2 eggs 1 1/2 cups deli chicken salad Directions Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart. Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad. Back