Taste a bit of the sauce and season lightly with salt and pepper if desired (keeping in mind that many frozen pierogies are already well seasoned). Serve the pierogies hot, spooning any remaining buttery garlic broth from the skillet over the top.
For a richer finish, swirl in an extra tablespoon of butter at the end off the heat, or add a spoonful of sour cream to the pan and toss gently for a tangy, creamy sauce. If you’d like more vegetables without adding separate side dishes, scatter a handful of frozen peas or thinly sliced cabbage into the skillet when you add the broth; they’ll steam along with the pierogies. You can also swap the chicken broth for vegetable broth to keep the dish vegetarian, or use mushroom broth for a deeper, earthier flavor. Add a pinch of smoked paprika, dried thyme, or black pepper to the broth for subtle seasoning without complicating the ingredient list. For a slightly crispier texture, let the liquid reduce almost completely at the end so the pierogies sear again in the remaining butter. Food safety notes: Keep the pierogies frozen until they go into the pan; do not leave them at room temperature for extended periods. Simmer them until they are fully heated through and steaming in the center—especially important if they contain meat. If you cool and store leftovers, refrigerate them within 2 hours in a shallow container and reheat thoroughly in a covered skillet over medium heat with a splash of broth or water until hot all the way through.
