Pierogy Chicken StewMini Classic Cheddar

In a large pot, add olive oil and brown chicken for 3-5 minutes until golden brown. Season with salt and pepper to taste; remove from pot and set aside.Put the onion, celery and carrots; sauté for 5 minutes until vegetables are soft.Add butter to pot with vegetables and melt; sprinkle cornstarch over vegetables. Season with oregano and thyme.Pour broth and milk into pot and add the chicken and peas; bring to a boil, reduce heat and simmer for 15 minutes.Put frozen pierogies in the pot and simmer for an additional 7-10 minutes until pierogies are cooked through.Season with salt and pepper before serving.