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Pierogy Pot Pie


1 package Mrs. T’s Pierogies
Non-stick cooking spray
8 oz. Frozen Mixed vegetables
¾ lb. Uncooked chicken tenders
12 oz. Roasted chicken gravy


  1. Thaw pierogies in hot tap water for 6-8 minutes.
  2. Spray a deep casserole dish with non-stick cooking spray. Arrange six pierogies in the bottom of the dish in a pinwheel style.
  3. Place mixed vegetables evenly over the bottom layer of pierogies. Then arrange chicken tenders over vegetables.
  4. Spoon gravy evenly over the chicken and vegetables. Top the pie with remaining six pierogies, placed flat in pinwheel style.
  5. Spray pierogies lightly with non-stick cooking spray.
  6. Bake uncovered on the top shelf of a preheated 400-degree oven for 30-35 minutes.  Remove from oven and let stand for 10 minutes before serving