1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. Beat in eggs, all at once, continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet.

Bake until puffed, golden brown and dry about 25 minutes. Cool on wire rack. (Wrap, label and freeze no longer than 1 week, if desired.) Cut off tops of puffs with sharp knife and remove remnants of soft dough. Fill each puff with rounded teaspoon of chicken mixture.

Chicken: mix all ingredients:

2 c. finely chopped cooked chicken or 3 cans (6 3/4 oz. each) chicken, drained
1/3 c. mayonnaise
1 tbsp. finely chopped onion
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 stalks celery, finely chopped (about 1/2 c.)

Fill puffs. Delicious.