Pierogy Chicken Stew

Pierogy Chicken Stew

TOTAL TIME 45 MINUTES
PREP TIME 10 MINUTES
INGREDIENTS 13
SERVINGS 5

Ingredients

  • 1 box Mrs. T’s Mini Classic Cheddar Pierogies
  • 2 tablespoons olive oil
  • 3 boneless, skinless chicken thighs, cut into 1-inch chunks
  • Salt, to taste
  • Pepper, to taste
  • ½ onion, sliced
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 1 tablespoon butter
  • 2 tablespoons corn starch
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 3 cups chicken broth
  • 1 cup milk
  • 1 cup peas

Directions

  1. In a large pot, add olive oil and brown chicken for 3-5 minutes until golden brown. Season with salt and pepper to taste; remove from pot and set aside.
  2. Put the onion, celery and carrots; sauté for 5 minutes until vegetables are soft.
  3. Add butter to pot with vegetables and melt; sprinkle cornstarch over vegetables. Season with oregano and thyme.
  4. Pour broth and milk into pot and add the chicken and peas; bring to a boil, reduce heat and simmer for 15 minutes.
  5. Put frozen pierogies in the pot and simmer for an additional 7-10 minutes until pierogies are cooked through.
  6. Season with salt and pepper before serving.
Mini Classic Cheddar

Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!