Deep Dish Pierogy Pot Pie

This Pot Pie variation using Pierogies is the perfect meal on a cold day. Our pie crust is full of veggies, chicken, gravy, and topped with pierogies.

More filling ideas:

Although Chicken Pot Pies seem to be the most popular with our friends, there are a few other great ways to fill this dish. Simply swap out the meat and gravy with the flavors of your choice.

  1. For a Beef Pot Pie, use our Custom Culinary Beef Gravy Mix (3586) our Main St Meats Beef Stew Meat (#2607).
  2. Another popular flavor is Turkey Pot Pie. Try using our Norbest Sweetheart Boneless Turkey Bread (#4054) paired with Custom Culinary Turkey Gravy Mix (#1254).
  3. For a vegetarian option, you can try out the Custom Culinary Brown Gravy (#1252) paired with extra veggies. Try adding mushrooms, celery, or your favorite veggie in addition to the Mixed Vegetables for a more filling dish.

Looking for more ways to use Pierogies?

Pierogy Pot Pie

This Pot Pie variation using Pierogies is the perfect meal on a cold day. Our pie crust is full of veggies, chicken, gravy, and topped with pierogies.

Deep Dish Pierogy Pot Pie

Ingredients:

Instructions:

  1. Preheat oven to 400°F. Spray a deep pie dish or casserole dish with Vegalene (#1212) cooking spray.
  2. Line pie dish with pie crust; crimp edge.
  3. Thaw pierogies in hot tap water for 6 to 8 minutes. Arrange 6 pierogies in the bottom of pastry-lined pie dish in a pinwheel style.
  4. Place frozen mixed vegetables evenly over the bottom layer of pierogies; arrange chicken over the vegetables. Spoon chicken gravy evenly over the chicken and vegetables. Top pie with remaining 6 pierogies, placed flat in a pinwheel style.
  5. Then spray top layer of pierogies with nonstick cooking spray or brush with melted butter.
  6. Bake, uncovered, on the top shelf of oven for 30 to 35 minutes. Let stand for 10 minutes before serving.
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