Skillet Pierogies with Kielbasa

Steps

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1. 1
   Heat a large skillet or shallow Dutch oven over medium-high heat and sear the kielbasa coins until slightly browned.
   ▶ ≈0:00
2. 2
   Remove the kielbasa and sauté the thinly sliced yellow onion in the same pan with a bit of olive oil, seasoning lightly with salt until softened.
   ▶ ≈0:47
3. 3
   Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Add the garlic and herb seasoning, reduce heat to medium, then whisk in the softened cream cheese until completely melted and smooth.
   ▶ ≈1:49
4. 4
   Add the frozen pierogies directly to the sauce without thawing. Distribute the kielbasa throughout, cover with a lid, and simmer over medium heat for about 8–10 minutes until the pierogies are tender.
   ▶ ≈2:57
5. 5
   Sprinkle the shredded sharp cheddar over the top, cover again, and cook for another 2–3 minutes until the cheese is melted and bubbly.
   ▶ ≈5:16
6. 6
   Remove from heat and let rest for about 5 minutes to allow everything to settle. Top with fresh chopped parsley and sliced scallions. Serve with sour cream on the side if desired.
   ▶ ≈5:43