Dinner

Chicken Pot Pie Pierogi Casserole Recipe

BySana Jeannette February 9, 2026February 9, 2026

Introduction

This Chicken Pot Pie Pierogi Casserole brings together the comforting flavors of a classic pot pie with the convenience of pierogies. It’s a hearty, cheesy casserole that’s perfect for a family dinner or a cozy night in.

A close-up view of a white rectangular baking dish filled with a creamy casserole showing one scoop being lifted out with a wooden spoon. The casserole has multiple layers: a base layer of pale yellow, soft pasta or biscuit-like pieces, covered with a creamy white sauce mixed with orange melted cheese, bright green peas, green beans, and small chunks of orange carrots. The cheese is melted and slightly browned at the edges. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (16-oz) packages frozen Classic Cheddar Pierogies
2 (10.5-oz) cans Unsalted Cream of Chicken Soup

1 (16-oz) container sour cream
½ tsp onion powder

¼ tsp garlic powder
¼ tsp pepper

4 cups cooked chopped chicken
2 cups frozen mixed vegetables
1½ cups shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 375ºF (190ºC). Lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
Step 2: In a large bowl, combine the frozen pierogies, cream of chicken soup, sour cream, onion powder, garlic powder, pepper, cooked chicken, mixed vegetables, and shredded cheddar cheese. Mix everything until well blended.
Step 3: Spread the mixture evenly into the prepared baking dish.

Step 4: Bake uncovered for 35 to 45 minutes, or until the casserole is bubbly and heated through. Let it cool for a few minutes before serving.

Tips & Variations

For extra flavor, sauté the mixed vegetables briefly before adding them to the casserole.
Feel free to swap the cheddar pierogies for other flavors like potato or onion to change up the taste.

Add a sprinkle of paprika or fresh herbs on top before baking for a colorful finish.
If you prefer a crispier top, add an extra ½ cup of shredded cheddar cheese in the last 10 minutes of baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the casserole covered in a 350ºF oven until heated through. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

A close-up of a wooden spoon holding a creamy vegetable casserole scoop. The scoop has three visible layers: a creamy white sauce base coated with melted light yellow cheese, bright green peas and green beans, small pieces of orange carrots, and chunks of golden yellow potatoes mixed into the sauce. The background shows more of the same casserole softly blurred on a white marbled surface. The textures are creamy and soft with melted cheese stretching slightly on the spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

It’s best to use cooked chicken to ensure the casserole heats evenly. If using raw chicken, cook it thoroughly before mixing into the casserole.

Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Chicken Pot Pie Pierogi Casserole Recipe

★★★★★

4.4 from 53 reviews

This Chicken Pot Pie Pierogi Casserole is a comforting and hearty dish that combines classic cheddar pierogies with tender chicken, mixed vegetables, and a creamy sauce of cream of chicken soup and sour cream. Baked until bubbly and topped with melted cheddar cheese, it offers the flavors of a traditional chicken pot pie in a unique casserole form perfect for an easy weeknight meal.

Author: Sana
Prep Time: 10 minutes
Cook Time: 40 minutes

Total Time: 50 minutes
Yield: 6 to 8 servings 1x
Category: Casserole

Method: Baking
Cuisine: American

Ingredients

Scale

Primary Ingredients

2 (16-oz) packages frozen Classic Cheddar Pierogies

2 (10.5-oz) cans Unsalted Cream of Chicken Soup
1 (16-oz) container sour cream
½ tsp onion powder

¼ tsp garlic powder
¼ tsp pepper
4 cups cooked chopped chicken

2 cups frozen mixed vegetables
1½ cups shredded cheddar cheese

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375ºF and lightly spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.

Combine Ingredients: In a large mixing bowl, combine the frozen cheddar pierogies, cream of chicken soup, sour cream, onion powder, garlic powder, pepper, cooked chopped chicken, frozen mixed vegetables, and shredded cheddar cheese. Stir everything together until evenly mixed.
Bake the Casserole: Spread the combined mixture evenly into the prepared baking dish. Bake uncovered for 35 to 45 minutes or until the casserole is bubbly and heated through, with the cheese melted and slightly golden on top.

Notes

Using unsalted cream of chicken soup allows you to control the sodium content better in the dish.

You can substitute the frozen mixed vegetables with fresh if preferred, just make sure they are cooked or partially cooked before mixing.
Cooked chicken can be from rotisserie, leftover chicken, or freshly cooked and chopped for convenience.
For a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching closely to prevent burning.

Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Chicken Pot Pie, Pierogi Casserole, Comfort Food, Cheddar Pierogies, Easy Casserole, Weeknight Dinner

Sana Jeannette

Leave a Reply Cancel reply