K-12 Chicken & Pierogy Dumplings

K-12 Chicken & Pierogy Dumplings

Meal Contribution: 2 M/MA, 1 WGR, 1 VEG-O
Serving Size: 1 serving (6 pieces)
Allergens: Contains Egg, Milk, Soy, Wheat


  • 6 pieces: Potato & American Cheese Mini Pierogies w/ WG Dough – Mrs. T’s – 41164-00833
  • 1 ounce: Chicken Gravy Mix
  • 1 ounce: Diced Chicken - Cooked
  • ¼ cup: Peas – Reduced Sodium
  • ¼ cup: Diced Carrots – Reduced Sodium
  • 1 sprig: Fresh Parsley


Preparation Instructions:
  1. Preheat oven to 400°F. Spray sheet pan with nonstick cooking spray. In a large bowl, toss pierogies with olive oil making sure to coat evenly. Arrange pierogies on full size sheet pan. Bake 15 minutes until golden brown and puffed.
    **Alternate cooking method - Steam for 7-10 minutes in perforated hotel pan with liner.
  2. Spray 2” hotel pan with nonstick cooking spray. Combine chicken gravy and prepared pierogies. Shingle lightly.
  3. Steam diced chicken to 155°F. Season diced chicken with garlic powder & white pepper to taste. Add diced chicken to prepared pierogies and gravy.
  4. Steam peas & diced carrots for 7 minutes. Combine with prepared pierogies.
  5. Chop fresh parsley (may substitute dried parsley) and sprinkle over pierogies before serving.
  1. Bake or steam pierogies prior to adding other ingredients.
  2. Do not overfill hotel pan to avoid pierogies from sticking together.