Deep Dish Pierogy Pot Pie

Deep Dish Pierogy Pot Pie
  • Total Time (min) 50
  • Prep Time (min) 10
  • Ingredients 6
  • Servings 4


  • 1 (16 ounce) box Broccoli & Aged Cheddar or your favorite variety of Mrs. T's® Pierogies
  • 1 refrigerated premade pie crust
  • 1 (10 ounce) package frozen mixed vegetables
  • ¾ pound cooked chicken breast, shredded
  • 1 (12 ounce) jar chicken gravy
  • Butter-flavored non-stick cooking spray


  • Preheat oven to 400°F. Spray a deep pie dish or casserole dish with butter-flavored non-stick cooking spray. Line pie dish with pie crust; crimp edge.
  • Thaw pierogies in hot tap water for 6 to 8 minutes. Arrange 6 pierogies in the bottom of pastry-lined pie dish in a pinwheel style.
  • Place frozen mixed vegetables evenly over bottom layer of pierogies; arrange chicken over the vegetables.
  • Spoon chicken gravy evenly over the chicken and vegetables. Top pie with remaining 6 pierogies, placed flat in a pinwheel style. Then spray top layer of pierogies with butter-flavored non-stick cooking spray.
  • Bake, uncovered, on the top shelf of oven for 30 to 35 minutes. Let stand for 10 minutes before serving.