Chicken & Pierogie Pot Pie in Puff Pastry

Didi Dalaba


The filling is out of this world good. It's chock full of chicken, potato & cheese pierogies, carrots, green beans all in an amazing silky broth, *HEAVEN*!! The crust though to be honest, just didn't bring it to the level I was looking for. I tried it with crescent dough, biscuit dough and the obvious pie dough, nope, nada!
Till this time. Above, you can see the crispy, flaky goodness!! The puff pastry not only brought this simple filling to the level I was looking for, it literally "rocked it" as I like to say...

I hope you enjoy it as much as we did!!

pinch tips: How to Mince Garlic





20 Min


30 Min


2 c
cooked chicken (shredded/diced)
3/4 pkg
mini potato & cheese pierogies (14-16) frozen and diced
1 1/2 c
frozen veggies diced (i used green/wax beans and baby carrots)
1 1/4 tsp
dried marjoram
3/4 tsp
onion powder
1/2 tsp
black pepper
3 Tbsp
butter (i used unsalted)
2 tsp
chicken base (or 2 bouillon cubes)
2 c
1/2 c
cream (i used fat free)
puff pastry sheet, thawed
egg beaten (for egg wash)
4 small
pie tins

Directions Step-By-Step

In a large skillet over medium heat add your butter to the pan and let melt.
Add your shredded chicken and sprinkle with the onion powder and marjoram. As chicken is being warmed thru, dice your frozen pierogies and veggies. Add your pierogies first to the pan.
Saute till potatoes are just starting to defrost and becoming soft. Next add your vegetables.
Measure out your water and add your chicken base to the water and stir for a second or so. No need to dissolve completely, the cooking process will do that. Add your chicken water to skillet and stir. You will see your chicken mixture literally thicken, no need for thickeners in this recipe. The magic of the pierogies thickens this dish naturally, see...
Bring to simmer, add your pepper, stir, cover and let the filling cool. As the filling is cooling, the pierogies will literally plump up. You want the pierogies to plump up and just become little gems of goodness in your mouth!!

While filling is cooling, let's prepare our dough. On a flat surface, liberally sprinkle flour. Add your thawed pastry sheet and sprinkle a little more flour on top. Roll out your pastry sheet to an about 12 x 16 rectangle. Cut into four pieces.
Pre-spray your pie tins and lay a piece of puff pastry into each tin. You will have some overlapping areas, and you will probably have an area you will have to bring the dough up as to cover the entire bottom part of the tin, as below.
Repeat rolling out and cutting with the second pastry sheet and set aside. Your filling should be cooled and thoroughly plumped up now.
Preheat your oven to 400F. Add your cream to the cooled chicken mixture and stir thoroughly.
Fill your pie tins evenly with the chicken mixture.
Lay your quartered pastry sheets evenly over each pie. You can either bring your bottom dough over and incorporate it with the top, or you can bring the top under, and incorporate it with the bottom piece. I've done it both ways so you can see, and I prefer to bring the bottom over to meet the top and twisting the ends. Brush liberally with egg wash and cut 2 slits onto the top to allow for steam to escape.
Place on a baking sheet in case of spill overs. Bake for 26-30 minutes till crust is golden brown and looks so scrumptious and delicious you cannot wait to cut into it!!

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