Chicken Puffs

Ingredients

• 1 pound deboned cooked chicken (cut in large chunks)
• 1/4 cup packed parsley sprigs
• 1 cup chicken broth
• 1/2 cup vegetable oil
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon each, salt and celery seed
• 1/4 teaspoon each, dry mustard and onion powder
• 1 cup flour
• 4 eggs

Directions

1. Place large chunks of chicken and parsley in work bowl and using S-blade, pulse until finely chopped. Remove and set aside.
2. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil.
3. Stir the four seasonings into flour. When broth reaches a boil, add flour all at once. Stir until the dough forms a ball.
4. Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg.
5. Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes.