Pierogy Pot Pie Soup

Pierogy Pot Pie Soup

TOTAL TIME 50 MINUTES
PREP TIME 20 MINUTES
INGREDIENTS 13
SERVINGS 6

Ingredients

  • 1 box Mrs. T’s Mini Classic Cheddar Pierogies
  • 32 ounces chicken broth
  • 1 onion, diced
  • 1 tablespoon garlic, smashed and minced
  • 4 tablespoons olive oil, divided
  • 1 package (about 1 pound) chicken breasts, cubed
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup baby carrots, cut in half
  • 1 ½ cups frozen green beans
  • 3 tablespoons flour
  • 1 tablespoon fresh thyme, chopped
  • Fresh parsley, chopped
  • Salt, to taste
  • Pepper, to taste

Directions

  1. Preheat oven to 400°F. Spray both sides of pierogies with olive oil spray and bake for 18 minutes, turning halfway through baking time.
  2. Add 2 tablespoons oil to a pot and heat. Add the chicken and brown; remove and set aside.
  3. Add 2 tablespoons of oil to the pot and add onion and garlic. Sauté until onions are soft and translucent.
  4. Add carrots and cook for about 3 minutes, stirring frequently.
  5. Add chicken broth, heavy cream and green beans.
  6. Whisk in flour, stirring constantly to avoid lumps.
  7. Add chicken back into pot and simmer for 5 minutes.
  8. Add in peas, corn and fresh thyme; simmer for 10 minutes.
  9. Serve and top with pierogies, extra thyme and fresh parsley.
Mini Classic Cheddar

Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!