Chicken Puffs

• 3 cups water
• 2 teaspoons chicken bouillon granules
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon seafood seasoning
• 1/2 cup butter, cubed
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 teaspoons Creole seasoning
• 1/2 teaspoon seafood seasoning
• 4 to 8 drops Louisiana-style hot sauce

1. In a large saucepan, bring water and bouillon to a boil. Reduce heat. Add chicken; cover and cook for 15-20 minutes or until juices run clear. Drain, reserving 1 cup liquid. Shred chicken; sprinkle with seafood seasoning. Set aside.
2. In the same pan, bring butter and reserved poaching liquid to a boil. Combine flour and baking powder; add to the pan and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in chicken.
3. Drop by rounded tablespoonfuls 2 in. apart onto greased
4. . Bake at 375u0b0 for 14-16 minutes or until golden brown. In a small bowl, combine sauce ingredients. Serve with chicken puffs.

water, chicken bouillon granules, chicken, seafood seasoning, butter, flour, baking powder, eggs, mayonnaise, sour cream, honey, mustard, creole seasoning, seafood seasoning, hot sauce

Taken from www.tasteofhome.com/recipes/chicken-puffs/ (may not work)