pierogi pot pie
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!
prep time
30 Min
cook time
45 Min
method
Stove Top
yield
5-6 portions
Ingredients
- 24-36 - each mrs. t's mini pierogies
- - cut up chicken or turkey (amount is up to you)
- 1 package 16 oz. frozen mixed vegetables
- 2 large 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
-
Step 1Thaw 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
-
Step 2Combine 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.
-
Step 3Add 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.
-
Step 4This 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes