Pierogi Pot Pie Recipes

CROCK POT LAZY PIEROGI CASSEROLE

Steps:

• Cook the lasagna noodles according to the package instructions. Drain, rinse under cold water and set aside.
• Grease the inside of a large crockpot.
• Peel and dice the potatoes. Place in a large pot of water, bring to a boil and then cook until they fall apart when pierced with a fork.
• Drain the potatoes and place in a large bowl.
• Mash in the butter, salt, pepper and milk, and continue mashing the potatoes until smooth. Mix in the shredded Cheddar cheese
• Stir 1/2 tsp onion salt into the ricotta cheese and set aside.
• Place the bacon on a large foil lined cookie sheet and bake in a 350 degree oven for 20 minutes, until cooked but still soft (or cook in a pan on the stovetop).
• Slice the three onions and fry in a pan with the tablespoon of butter until soft.
• Cut the bacon with kitchen shears or cut it into smaller pieces with a knife.
• Place 3 lasagna noodles onto the bottom of the crockpot.
• Spread one cup of ricotta cheese on top of the noodles.
• Spread 1/3 of the potato cheese mixture on top of the ricotta.
• Spread one third of the bacon and one third of the onions on top of the potatoes.
• Place another three noodles on top and repeat layer.
• For the last layer, place the final three noodles on top, then potatoes and then bacon and onions, no ricotta cheese.
• Cook in the crockpot on low for 2 hours.

CHICKEN & PIEROGI POT PIE IN PUFF PASTRY

Steps:

• 1. In a large skillet over medium heat add your butter to the pan and let melt. Add your shredded chicken and sprinkle with the onion powder and marjoram. As chicken is being warmed thru, dice your frozen pierogies and veggies. Add your pierogies first to the pan.
• 2. Saute till potatoes are just starting to defrost and becoming soft. Next add your vegetables.
• 3. Measure out your water and add your chicken base to the water and stir for a second or so. No need to dissolve completely, the cooking process will do that. Add your chicken water to skillet and stir. You will see your chicken mixture literally thicken, no need for thickeners in this recipe. The magic of the pierogies thickens this dish naturally, see...
• 4. Bring to simmer, add your pepper, stir, cover and let the filling cool. As the filling is cooling, the pierogies will literally plump up. You want the pierogies to plump up and just become little gems of goodness in your mouth!! While filling is cooling, let's prepare our dough. On a flat surface, liberally sprinkle flour. Add your thawed pastry sheet and sprinkle a little more flour on top. Roll out your pastry sheet to an about 12 x 16 rectangle. Cut into four pieces.
• 5. Pre-spray your pie tins and lay a piece of puff pastry into each tin. You will have some overlapping areas, and you will probably have an area you will have to bring the dough up as to cover the entire bottom part of the tin, as below.
• 6. Repeat rolling out and cutting with the second pastry sheet and set aside. Your filling should be cooled and thoroughly plumped up now.
• 7. Preheat your oven to 400F. Add your cream to the cooled chicken mixture and stir thoroughly.
• 8. Fill your pie tins evenly with the chicken mixture.
• 9. Lay your quartered pastry sheets evenly over each pie. You can either bring your bottom dough over and incorporate it with the top, or you can bring the top under, and incorporate it with the bottom piece. I've done it both ways so you can see, and I prefer to bring the bottom over to meet the top and twisting the ends. Brush liberally with egg wash and cut 2 slits onto the top to allow for steam to escape.
• 10. Place on a baking sheet in case of spill overs. Bake for 26-30 minutes till crust is golden brown and looks so scrumptious and delicious you cannot wait to cut into it!!

CRUNCHY PIEROGIES PIE

Steps:

• Preheat oven to 425.
• Boil pierogies for 3-4 minutes, or until they float to the water's surface.
• Drain well.
• Place in an 8-inch pie plate (glass, preferably).
• Put the 3 inividual tablespoons of butter on the top of the pierogies.
• Sprinkle the cheese over all.
• Bake for 15-20 minutes, until edges brown and the cheese and pierogi edges are crispy.
• If you did it right, the bottoms of the pierogies should be crispy, too.
• Serve hot.

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)

Steps:

• Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
• Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
• While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
• Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
• Bring a large pot of heavily salted water to a boil over high.
• Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
• Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
• To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
• Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
• To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
• If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
• Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

PIEROGI POT PIE

Steps:

• Thaw the mini pierogies by leaving in the refrigerator overnite. You can thaw them in the microwave in the box by defrosting for 3 minutes per box. You can thaw the mixed vegetables as well or partially cook in the microwave. Set aside
• Combine your cut up/shredded chicken or turkey with the 2 jars of gravy, 1 can (undiluted) cream of chicken soup. Combine in large pot or Dutch oven. Cook on low, add mixed veggies. If the mixture is too thick, add chicken broth until the consistency is to your liking. Cook slowly stirring until the mixture is hot and the veggies are cooked.
• Add the thawed pierogies. Turn the heat low and let simmer. The gravy mixture will cook the pierogies. I let the mixture simmer for a good half hour. Serve when all is heated through.
• This can be done in the crock pot as well but cook on low but only for a few hours. Add the pierogies in the last 45 minutes/ You can add what ever amount of meat you wish as well as the pierogie amount. The important thing is that you have enough gravy and veggies to accommodate the meat and pierogi amounts.

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.