Pierogies and Sour Cream Gravy with Chicken and Smoked Sausage


  • 1 package Smoked Sausage(cut bite size)
  • 2-3 boneless skinless Chicken Breasts (cut into bite size pieces)
  • 1/2 large or one small onion (diced)
  • 3 cloves garlic minced (or 2 tsps garlic powder)
  • 1/2 cup-1 cup crimini mushrooms (rustic chopped)
  • 1 package Mrs. T's potato and cheddar pierogies
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 3 Tbsp-1/4 cup sour cream (will vary to preference)
  • 1 1/2 cups -2 cups Chicken Stock


  • Saute the chicken pieces over medium high heat, seasoning to preference for 7-8 minutes.
  • Add the smoked sausages and brown for 5 minutes.
  • Add the mushrooms and onions and continue to saute for another 6-7 minutes until the mushrooms and onions are soft and brown. Lower the heat a little and add the garlic.
  • Remove this entire mixture to another dish (preferably paper-towel lined) and cover and keep warm while you make the gravy.
  •  Gravy:
  • Add the 2 Tbsp of butter in the pan and stir until melted then add the 2 Tbsp of flour and whisk with fork or flat whisk until a smooth golden color.
  • Slowly add the chicken stock or broth while whisking continuously until gravy is smooth.
  • Whisk in the sour cream until smooth...start with less and  add more if desired; and continue to cook over medium low heat until thick and bubbly...adding more broth (or stock) to thin out if necessary.
  • Season to taste and preference
  • Saute pierogies according to package directions (In a separate pan)
  • Layer 3-4 pierogies on a plate and top with gravy and top with chicken and sausage mixture. 
  • Enjoy!