Thursday, July 26, 2012

Chicken & Pierogie Pot Pies in Puff Pastry

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(Preface to the pics, beginning of blogging and using a very archaic camera... but the recipe rocks)

I know right?

Yesterday afternoon when I got home from work the weather changed over. It went from bright and sunny to extremely overcast and dark, and I could literally smell "storm" in the air.  Turned on the news and sure enough, we were going to be experiencing yet "another thunderstorm".  "Great", I thought to myself thinking of Manny my nervous nilly Bichon...
Now when it's dark and overcast, I immediately turn on my topiary mini's and light candles throughout the house.  You know what that particular ambiance does to me right?  Makes me want to cook!! *grin*  I had leftover chicken from Sunday's rotisserie chicken, and the ideas started to roll...
I had been toying around with this particular recipe for a little bit now to be honest.  The filling is out of this world good. It's chock full of chicken, potato & cheese pierogies, carrots, green beans all in an amazing silky broth, *HEAVEN*!! The crust though to be honest, just didn't bring it to the level I was looking for. I tried it with crescent dough, biscuit dough and the obvious pie dough, nope, nada
Till this time.  Above, you can see the crispy, flaky goodness!!  The puff pastry not only brought this simple filling to the level I was looking for, it literally "rocked it" as I like to say!
You know it's good when your teenager makes it a point to come into the kitchen after dinner and promptly state; "mom, that was the best pot pie I've ever had"!  YES!

Ready for the recipe?  Here we go;

Prep time:  25 minutes
Bake time:  25-30 minutes
Yield:  4 Pot Pies


2 cups cooked chicken - shredded/diced
3/4 package mini potato & cheese pierogies (14-16) frozen and diced
1-1/2 cups veggies (I used green/wax beans and baby carrots), frozen and diced
1-1/4 tsp dried marjoram
3/4 tsp onion powder
1/2 tsp black pepper
3 tbsp butter
2 tsp chicken base (or 2 bouillon cubes)
2 cups water
1/2 cup cream (I used fat free)
2 Puff pastry sheets
4 small pie tins
1 egg beaten for egg wash


-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.

-Saute till pierogies are just starting to defrost and becoming soft.  Next add your vegetables.

-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...

-Bring to a simmer, turn off heat, 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.

-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.

-Repeat rolling out and cutting with the second pastry sheet and set aside.  Your filling should be cooled and thoroughly plumped up now.

Look at how nice and thick this is??

-Preheat your oven to 400F.  Add your cream to the cooled chicken mixture and stir thoroughly.

-Fill your pie tins evenly with the chicken mixture.

-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.  

-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!

Till next time!

Dishin with Didi


  1. Oh my this does look like some lovin' from the oven! Great comfort food and a must try!

    1. Thank you "sissy", so very, very good and easy!!!

  2. YUM!!!! My mouth is watering...LOL. We love Pierogies and any time I can use them I do!!! What a great idea. I need to put puff pastry on my shopping list :) Thanks for sharing.

    1. Thank you Colleen so very easy and tasty, we also love pierogies!!
      Being dough challenged that I am I am always looking for ready made products... Puff pastry, phyllo dough, pie crust and won ton wrappers (2 sizes) are always in my freezer.
      Let me know and thank you!!!

  3. yummy yummy yummy. I think I will be making pierogies for dinner. I want to try your recipe soon,adding the things I need to my shopping list now.

    1. Hi Chachijoan!!
      I see you love pierogies as much as we do!! Yum!! How are you making them?

      Make sure you come back and let me know... from one pierogie lover to another!! ;-)

  4. I can't believe I am just now seeing this, thanks to a post on FB...
    Didi, this sounds wonderful & all I need to make it is the puff pastry dough and the pkg of pierogies...have to get that quick, cause I am craving this big time!!! ♥

    1. Jan thank you honey. So very, very good and easy as you can see. It was also posted on JAP too.