Chicken Pierogi Skillet


Chicken Pierogi Skillet

Chicken Pierogi Skillet
10 Min

The easy convenience of a variety of frozen foods makes this kid-pleasing Chicken Pierogi Skillet supper an instant hit. The extra bonus of crunchy French-fried onions guarantees that this family-friendly meal will disappear in no time.

What You'll Need

  • 2 (12-ounce) jars chicken gravy
  • 1 (16-ounce) package frozen potato pierogis, thawed
  • 1 (1-pound) package frozen boneless, skinless grilled chicken breast strips, thawed
  • 1 (12-ounce) package frozen broccoli florets, thawed
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (2.8-ounce) can French-fried onions

What to Do

  1. In a large skillet, combine all ingredients except French-fried onions. Stir gently, cover, and cook over medium-low heat 6 to 8 minutes, or until heated through.
  2. Remove cover, sprinkle with French-fried onions, and heat an additional 1 to 2 minutes; serve immediately.


Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Bottled gravy? Yuck.. I think I will use my left over frozen turkey gravy.

I have made this a couple of times. Quick, easy, tasty and definitely makes enough for 4 people

You probably could if you add the pierogis towards the end. Maybe 45 minutes or so. I think they would get gummy if you slow cooked them for hours. And obviously don't add the onion rings until its finished cooking. This isn't my recipe but I was noticing while I was on this site.

I am still waiting for a response ... can I make this in the slow cooker?

Hi there Judith! Yes, you can make the Chicken Pierogi in a slow cooker. The Test Kitchen has not tested it this way, but we would recommend heating on low heat for 3-4 hours and adding the French-fried Onions right before serving. Enjoy!

Can I make this in the slow cooker?


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window