Real Recipes From Real Home Cooks ®

pierogi pot pie

a recipe by
Patti Rahilly- Jones
Wrightstown, NJ

i make this about once a month. I cook boneless skinless breasts and chop and shred for this dish. My 95 year old aunt "doesn't like pierogies", but she will eat this. I hope you enjoy it as much as my family does!

serves 5-6 portions
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For pierogi pot pie

  • 24-36
    each mrs. t's mini pierogies
  • cut up chicken or turkey (amount is up to you)
  • 1 pkg
    16 oz. frozen mixed vegetables
  • 2 lg
    jars of chicken or turkey gravy
  • 1 can
    cream of chicken soup
  • chicken broth, as needed
  • salt & pepper to taste

How To Make pierogi pot pie

  • 1
    Thaw the mini pierogies by leaving in the refrigerator overnite. You can thaw them in the microwave in the box by defrosting for 3 minutes per box. You can thaw the mixed vegetables as well or partially cook in the microwave. Set aside
  • 2
    Combine your cut up/shredded chicken or turkey with the 2 jars of gravy, 1 can (undiluted) cream of chicken soup. Combine in large pot or Dutch oven. Cook on low, add mixed veggies. If the mixture is too thick, add chicken broth until the consistency is to your liking. Cook slowly stirring until the mixture is hot and the veggies are cooked.
  • 3
    Add the thawed pierogies. Turn the heat low and let simmer. The gravy mixture will cook the pierogies. I let the mixture simmer for a good half hour. Serve when all is heated through.
  • 4
    This can be done in the crock pot as well but cook on low but only for a few hours. Add the pierogies in the last 45 minutes/ You can add what ever amount of meat you wish as well as the pierogie amount. The important thing is that you have enough gravy and veggies to accommodate the meat and pierogi amounts.