This Pierogi Stew is the ultimate comfort food for chilly evenings, combining the hearty satisfaction of dumplings with the warmth of a savory stew. Tender pieces of skinless chicken breast are sauted with carrots and peas before being simmered in a rich, creamy sauce made from cream of mushroom soup. The star of the dish, potato and cheddar cheese pierogies, absorb the flavorful broth, becoming soft and delicious without needing to be boiled separately. Its a quick, easy weeknight dinner that feels indulgent yet simple to prepare. Perfect for families, this dish balances protein, vegetables, and carbs in every bowl. Serve it hot with fresh herbs for a complete meal that brings home-style flavor to your table.
Pierogi Stew
Description
This Pierogi Stew is the ultimate comfort food for chilly evenings, combining the hearty satisfaction of dumplings with the warmth of a savory stew. Tender pieces of skinless chicken breast are sauted with carrots and peas before being simmered in a rich, creamy sauce made from cream of mushroom soup. The star of the dish, potato and cheddar cheese pierogies, absorb the flavorful broth, becoming soft and delicious without needing to be boiled separately. Its a quick, easy weeknight dinner that feels indulgent yet simple to prepare. Perfect for families, this dish balances protein, vegetables, and carbs in every bowl. Serve it hot with fresh herbs for a complete meal that brings home-style flavor to your table.Ingredients
Directions
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Lightly coat the chicken breasts with flour.
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Cut the floured chicken into 1/2-inch pieces.
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In a 3-quart nonstick pot, melt margarine over medium heat.
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Saut the chicken pieces for about 1 minute, or until no longer pink.
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Add 2 cups of water and the bouillon cubes to the pot.
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Add the sliced carrots and simmer for about 5 minutes, or until carrots are tender.
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Stir in the frozen peas.
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In a medium bowl, mix the cream of mushroom soup with 1 can of water.
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Pour the soup mixture into the stew and stir to combine.
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Add the pierogies to the pot and simmer for about 5 minutes, or until pierogies are thawed and warm throughout.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 632.8kcal
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 16.5g83%
- Cholesterol 105.1mg36%
- Sodium 586.3mg25%
- Total Carbohydrate 42.4g15%
- Dietary Fiber 11.0g44%
- Sugars 13.9g
- Protein 41.1g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list mentions "With roasted garlic and herbs" and "/4 ounces" which likely refers to a specific variety or amount of the cream of mushroom soup or pierogies. Use standard cream of mushroom soup unless you have a specific flavored variety on hand.
For a richer flavor, you can substitute the water mixed with the soup with chicken broth.
If you prefer a thicker stew, reduce the amount of water added to the soup mixture slightly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the stew has thickened too much.
Feel free to swap the peas and carrots for other frozen vegetable mixes or seasonal vegetables like green beans or corn.
