Chicken and pierogi dumplings

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  • 3/4 pound(s) Shredded or diced chicken
  • 3/4 teaspoon(s) Black pepper
  • 1/8 teaspoon(s) Kosher salt
  • Cooking spray
  • 3/4 cup(s) Diced onion
  • 1/2 cup(s) Diced carrot
  • 1/2 cup(s) Diced celery
  • 1 tablespoon(s) Thyme
  • 2 cup(s) Chicken broth
  • 1 cup(s) Skim milk
  • 5 tablespoon(s) Flour
  • 20 Frozen pierogies
  • 2 tablespoon(s) Parsley


  1. Heat a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Coat pan with spray, add chicken and cook 4 minutes browning each side. Remove and keep warm.

  2. Add onion, carrot, celery, and thyme to pan. Cook 6 minutes or until tender, stir frequently. Combine broth, milk, and flour in a bowl, stirring with a whisk until well blended. Gradually add broth mix to pan, stirring constantly, bring to a boil.

  3. Cook 2 minutes or until thickened. Stir in chicken and pierogies, and cook 4 minutes or until done. Sprinkle with parsley.
August 2013

This recipe is a personal recipe added by KaraCon and has not been tested or endorsed by MyRecipes.

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