• Leigh

Cheap, Quick Comfort Food: Chicken Pot Pie Pierogies Dinner

You can make this tasty dinner in a skillet in about 30 minutes! It's reasonably priced (well, as much as anything is right now), reasonably nutritious, reasonably easy, and especially good. Plenty of chopped vegetables--onions, mushrooms, and carrots--flavor the dish, and chopped, cooked chicken or turkey also star. This is the perfect dish to use up that leftover chicken or turkey you have in the refrigerator! You can use whatever type of pierogies you like. I often opt for mushroom or onion, but almost any flavor will do. The skillet meal is hearty, warm, and easy comfort food on a cold, blustery, and/or snowy day! Enjoy!

Cheap, Quick Comfort Food:  Chicken Pot Pie Pierogies Dinner
Cheap, Quick Comfort Food: Chicken Pot Pie Pierogies Dinner

Chicken Pot Pie Pierogies Dinner -- Serves 4+


2-3 teaspoons of canola oil

1/2 a medium onion chopped (about 1/2 a cup)

8 ounces of sliced mushrooms

1 cup of chopped carrot

1 tablespoon of chopped garlic

1/2 teaspoon of salt and pepper, or to taste

2 cups of chicken broth (or reconstituted reduced sodium chicken "Better Than Bullion")

16 ounce package of frozen pierogies (mushroom, onion, plain, etc.)

2 cups of chopped, cooked chicken or turkey

1/2 cup of milk

1/2 cup of sour cream

1-2 teaspoons of corn or potato starch mixed with 1 tablespoon of water (optional)

2 - 3 chopped green onions (optional)

1/4 cup of chopped parsley (optional)

1/4 cup of shredded Swiss cheese


Heat the oil over medium-high heat in a large skillet or chef's pan. Add the onion, mushrooms, and carrots to the pan and saute them for about 10 minutes or until the vegetables begin to soften (it will take a while for the carrots, and they'll be crisp-tender). Add the garlic to the pan and saute it with the other vegetables for a minute or so. Stir in the chicken broth and pierogies. Then stir in the cooked chicken or turkey. Add salt and pepper, if you'd like. Cover the pan, turn the heat down to medium-low, and let the mixture cook for about 10 minutes or until the pierogies are hot and the vegetables are tender. Stir in the milk and sour cream. Stir in the corn/potato starch mixture if the sauce seems too "soupy" for you. It will thicken up quickly. Turn off the heat and stir in the green onions and parsley if you're using them. Sprinkle on the Swiss cheese and recover the pan until the cheese melts, then serve the dish.

Cheap, Quick Comfort Food:  Chicken Pot Pie Pierogies Dinner
Cheap, Quick Comfort Food: Chicken Pot Pie Pierogies Dinner


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