Chicken & Pierogi Stew

Chicken & Pierogi Stew -

If you love fresh or frozen pierogies and looking for a new spin on your chicken or beef stew recipe, this recipe is for you!  So easy and the best part — you can cook it in under 30 minutes!

I have been making this recipe for several years now.  It’s been a huge favorite with all my family, especially with my husband.  Plus, you can easily switch this chicken version to a beef one!  See tips below for what to swap.

So, what is a pierogi?  It’s made of a thinly rolled dough with various fillings.  The fillings can range from vegetarian, meat, or even sweet dessert!  My favorite way of eating pierogies is sautéing them in a pan with a little butter. 

If you haven’t had the pleasure of trying freshly made pierogies vs. frozen, I highly recommend seeking out to find.  There is a huge difference and they are amazing.  My favorite place for pierogies is back in my hometown of Cleveland at the West Side Market called Pierogi Palace (Stand E-5).  They have hundreds of flavors to choose from. 

Here is just a partial listing of some their flavors:

Pierogi Palace in Cleveland - 

Check out the short video below for those of you that never been to Cleveland or the West Side Market!



Chicken & Pierogi Stew
Recipe type: Dinner
Serves: 4
  • 1 lb. chicken breast or tenderloins, cut into bite-size pieces
  • 2 tablespoons oil
  • 1 – ½ cups of carrots, sliced
  • 1 cup celery, diced
  • 1 medium white onion, diced
  • ¼ teaspoon thyme (optional)
  • ⅔ cup chicken broth
  • 1 (16 oz) package frozen pierogies – roughly 12 pierogies — I always use Potato/Cheddar flavor!
  • 2 (12 oz) jars of chicken gravy — (I used Heinz Homestyle Classic Chicken Gravy)
  • Salt/Pepper to taste
  1. In a large skillet, heat 1 TBSP of oil over medium-high heat.
  2. Sprinkle chicken with a good pinch of kosher salt and pepper.
  3. Brown chicken on both sides; remove to a plate.
  4. Add remaining 1 TBSP oil; stir in carrots, onion and celery.
  5. Cook and stir until vegetables are barely tender, about 3-4 minutes.
  6. Return chicken to pan. Add thyme and chicken broth.
  7. Simmer, covered, until vegetables are tender and chicken is fully cooked, about 10-15 minutes.
  8. Meanwhile, cook pierogies in boiling water for 5 minutes, drain.
  9. Stir in chicken gravy into the vegetable mixture.
  10. Stir in pierogies.
  11. Add salt and pepper to taste.
  12. Serve with your favorite dinner rolls or bread. I love having crescent rolls or a good loaf of Dutch Crunch bread with butter.

Tip #1You can easily make this with Beef instead!  I have done this version several times myself.

Swap / Add the following in the beef version :

  • Chicken pieces for beef stew chunks, just dust beef cubes in flour, salt, pepper before browning in oil.
  • Chicken broth for beef broth
  • Chicken gravy for beef gravy
  • Increase cooking time in broth by another 10 minutes, this will help the beef fall apart and be more tender
  • Add a can of green beans when you add the pierogies to the vegetable mixture

Chicken & Pierogi Stew -

Chicken & Pierogi Stew -

Chicken & Pierogi Stew -

Chicken & Pierogi Stew -

Chicken & Pierogi Stew -

Chicken & Pierogi Stew - www.SweetDashofSass.comChicken & Pierogi Stew -


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