Chicken and Pierogi Dumplings

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 0.5 cup carrots diced
• 0.5 cup celery diced
• 2 cups chicken stock see unsalted (such as Swanson)
• 5 tablespoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 0.1 teaspoon kosher salt 
• 1 cup milk 2% reduced-fat
• 0.8 cup onion diced
• 20  potato and cheddar pierogies frozen mini (such as Mrs. T's)
• 0.8 pound chicken breast boneless skinless cut into bite-sized pieces

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a large skillet over medium-high heat.
2. Sprinkle chicken with pepper and salt. Coat pan with cooking spray.
3. Add chicken to pan; cook 4 minutes, browning on all sides.
4. Remove chicken from pan; keep warm.
5. Return pan to medium-high heat.
6. Add onion, carrot, celery, and thyme to pan. Cook 6 minutes or until vegetables are tender and lightly browned, stirring frequently.
7. Combine stock, milk, and flour in a bowl, stirring with a whisk until well blended. Gradually add stock mixture to pan, stirring constantly; bring to a boil. Cook 2 minutes or until thickened. Stir in chicken and pierogies, and cook 4 minutes or until chicken is done and pierogies are warm.
8. Sprinkle with chopped parsley.