• Chicken Alfredo Pierogi~ My Nice Indie's Favorite

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    Chicken Alfredo Pierogi~ My Nice Indie's Favorite
    Prep: 45 min Cook: 7 min Servings: 5
    by ChaCha Can Cook
    98 recipes
    My Niece Indie loves the taste of Chicken Alfredo, so I came up with this recipe for a pierogi filling. These are rich, cheesy, delicious, and make a wonderful appetizer for a party. They will go quick, so I suggest making a lot. I make a double batch and freeze them, and use them by the dozen. When freezing them, make sure to thaw them out entirely so they don't pull apart. I hope you enjoy!!


    • Filling:
    • 4 Boneless çhicken breasts, cooked and chopped very fine
    • 1/2 C. Parm. Chz.
    • 2 T. Butter
    • 1/2 C. Milk
    • 2 pkg. Nufachel
    • 4 oz. Mozzarella shredded
    • 4 oz. Italian 5 Cheese shredded
    • 1 pkg Knorr Alfredo mix
    • Dough:
    • 3 cups all purpose flour
    • 1 egg
    • 2 tbl. sour cream
    • 1 tbl. Vegetable oil
    • 3/4 cup milk


    1. Mix all dough ingredients until it forms a ball. Cover with plastic wrap.
    2. Mix all filling ingredients in a mixer except chicken. Mix well, then add chicken. Mix well and chill.
    3. On the stove, fill a large pot with salted water and bring it to a steady boil.
    4. Roll out dough until it is thin (1/16th of an inch thick). Using a round biscuit cutter, cut dough into circles. Sticky side towards the ceiling, place one ball in the center of the dough and seal edges with your fingers. Using a fork, go over the edges of the sealed dough to seal the edges. Repeat until all are made.
    5. Drop assembled piroghi's into boiling water (8 at a time) and remove once they float up to the top. Lift them out with a spoon with holes, and place them in a buttered baking dish to cool. Repeat until all are made.
    6. Before eating, pan fry in a non-stick skillet and serve warm and brown on the sides.
    7. These freeze very well, just freeze them after they come out of the boiling water and cool. Pan fry them after they thaw.
    8. Enjoy!

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