The weather has been so chilly and all we want to eat is something warming and delicious. We swapped out traditional dumplings for pierogies and they’re such a delicious and easy substitute. Who doesn’t love a cheesy potato dumpling? It’s super easy to whip up, the kids love it - stick to your bones good.
3 chicken thighs, boneless and skinless cut into 1-inch chunks
2 carrots
2 celery
½ an onion
3 garlic cloves, minced
1 tsp oregano
1 tsp thyme
1 tbsp butter
2 tbsp flour
3 cups chicken broth
1 cup milk
1 cup peas
Classic Pierogies
In a large heavy bottom pot, add olive oil and brown the chicken for 3-5 minutes until golden brown. Season with salt and pepper to taste. Remove from pot and transfer to a plate.
Add the onion, celery, and carrots and saute for a few minutes. Add a splash of broth if you need to deglaze the pot. Once it’s soft, add butter and let it melt and then the flour to create the roux.
Season with oregano, thyme, and then the broth and milk. Add the chicken back in along with 1 cup of peas.
Bring to a boil and simmer for 15 minutes.
Add pierogis in – we used the sharp cheddar classic pierogies in mini and regular size. Simmer for another 7-10 minutes in the stew until they’re nice and soft.
Season with salt and pepper to taste. Serve and enjoy!
Be sure to follow & tag me on IG at @honeysuckle if you make this delicious Chicken and Dumplings recipe with Pierogies!
Order my cookbook! https://amzn.to/2KHDXfi
and Subscribe to my YouTube channel here!
