Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on Time
36 Mins
Total Time
36 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)

The browned veggies lend color and flavor to the sauce; be sure to keep them moving in the pan so they don't get too brown.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Sprinkle chicken with pepper and salt. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm.

Step 2

Return pan to medium-high heat. Add onion, carrot, celery, and thyme to pan. Cook 6 minutes or until vegetables are tender and lightly browned, stirring frequently. Combine stock, milk, and flour in a bowl, stirring with a whisk until well blended. Gradually add stock mixture to pan, stirring constantly; bring to a boil. Cook 2 minutes or until thickened. Stir in chicken and pierogies, and cook 4 minutes or until chicken is done and pierogies are warm. Sprinkle with chopped parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

chuckruhl's Review

lisarigby
September 16, 2013
N/A

lisarigby's Review

chuckruhl
March 04, 2014
This recipe is an example of why I love Cooking Light: using readily available ingredients in creative ways to pull together a delicious meal on a busy day. Using frozen pierogis in soup is brilliant! Delicious and I am making this again.

Vjenningscpm's Review

PastaRD
October 18, 2013
Very good! I love pieroges but forget to ever fix them. This was tasty and easy to make. I also chose to not use unsalted broth etc.

PastaRD's Review

JoSkeen
November 07, 2013
It was good! The mini pierogi add lots of flavor. I followed the recipe, with the exceptions of browning the veggies in a little olive oil vs. cooking spray, and added the entire box of 28 pierogi. Fed my family of three with no leftovers!

SoleilVA's Review

IoneTaylor
November 10, 2013
I wouldn't say this is worthy of a special occasion, but I gave it four stars because it tastes very good and can tick off a lot of winter food cravings like chicken pot pie, chicken and dumplings, a hearty stew, etc. Guilt-free comfort food. I used low sodium chicken broth and added some salt...it does need it. A few extra turns on the pepper mill don't hurt, either. It was easy to make and I got dinner for two and two lunches out of it. I accidentally bought the full-size pierogies, but they worked out fine--just had to cook it longer. Those come 12 to a box; I used the whole box and included three per serving. I also like the serving size to calorie ratio on this one...it's a decent portion for not too many calories. Admittedly, I don't love the packaged food aspect (and I don't like that these items are showing up more in CL recipes), but it is a convenient and clever use of the pierogies.

JillyBurke's Review

taves7
September 09, 2013
Needs more salt or low sodium stock as opposed to unsalted.

Cat053's Review

SallieC
August 18, 2013
Just made this for the family last night. It was indeed quick, easy, and awesome.

steponme's Review

trophymomha
November 05, 2013
My grocery store did not have the mini pierogi, so I used the regular size. I also used a rotisserie chicken. Never heard of this little pasta/dumpling, they're great and very versitile. After doing a query search in MyRecipes, I discovered that CL has a homemade recipe for pierogies; may try it. This recipe was a delicious, comfort meal, a cross between ravioli and chicken pot pie; love them both. Note: I did add a little extra salt, pepper and thyme for my taste.

cate44's Review

steponme
September 03, 2013
N/A

taves7's Review

katykaro
March 18, 2014
So good & easy to make. This was great! Me and my DC loved it! I added some extra spices to the mix but kept it mostly the same.