Pierogi Pot Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Steps:

• 1. In a large skillet over medium heat add your butter to the pan and let melt. Add your shredded chicken and sprinkle with the onion powder and marjoram. As chicken is being warmed thru, dice your frozen pierogies and veggies. Add your pierogies first to the pan.
• 2. Saute till potatoes are just starting to defrost and becoming soft. Next add your vegetables.
• 3. Measure out your water and add your chicken base to the water and stir for a second or so. No need to dissolve completely, the cooking process will do that. Add your chicken water to skillet and stir. You will see your chicken mixture literally thicken, no need for thickeners in this recipe. The magic of the pierogies thickens this dish naturally, see...
• 4. Bring to simmer, add your pepper, stir, cover and let the filling cool. As the filling is cooling, the pierogies will literally plump up. You want the pierogies to plump up and just become little gems of goodness in your mouth!! While filling is cooling, let's prepare our dough. On a flat surface, liberally sprinkle flour. Add your thawed pastry sheet and sprinkle a little more flour on top. Roll out your pastry sheet to an about 12 x 16 rectangle. Cut into four pieces.
• 5. Pre-spray your pie tins and lay a piece of puff pastry into each tin. You will have some overlapping areas, and you will probably have an area you will have to bring the dough up as to cover the entire bottom part of the tin, as below.
• 6. Repeat rolling out and cutting with the second pastry sheet and set aside. Your filling should be cooled and thoroughly plumped up now.
• 7. Preheat your oven to 400F. Add your cream to the cooled chicken mixture and stir thoroughly.
• 8. Fill your pie tins evenly with the chicken mixture.
• 9. Lay your quartered pastry sheets evenly over each pie. You can either bring your bottom dough over and incorporate it with the top, or you can bring the top under, and incorporate it with the bottom piece. I've done it both ways so you can see, and I prefer to bring the bottom over to meet the top and twisting the ends. Brush liberally with egg wash and cut 2 slits onto the top to allow for steam to escape.
• 10. Place on a baking sheet in case of spill overs. Bake for 26-30 minutes till crust is golden brown and looks so scrumptious and delicious you cannot wait to cut into it!!

Steps:

• Thaw 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
• Combine 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.
• Add 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.
• This 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.

Steps:

• In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 425.
• Boil pierogies for 3-4 minutes, or until they float to the water's surface.
• Drain well.
• Place in an 8-inch pie plate (glass, preferably).
• Put the 3 inividual tablespoons of butter on the top of the pierogies.
• Sprinkle the cheese over all.
• Bake for 15-20 minutes, until edges brown and the cheese and pierogi edges are crispy.
• If you did it right, the bottoms of the pierogies should be crispy, too.
• Serve hot.

Steps:

• In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
• In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
• Cover dough and let rest for 2 hours. Roll out and fill as desired.