Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time.
Mini Puffs: Heat oven to 400. Heat water and margarine 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.