Can you imagine the goodness of a pot pie coupled with chicken and dumplings? You can have it all at Boneyard Saloon. The chicken and dumplings pot pie takes a classic duo and merges them into one hearty dish. The flavor combinations you would expect are there, familiar like your grandmother used to make but enhanced by the careful crafting of all the ingredients. The richness of the soup base, combined with the medley of vegetables and herbs, makes this home-style dish a comfort food that will cure whatever might ail you.
- 1/4 pound butter
- 1 tablespoon garlic, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 teaspoon dry marjoram
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
- 1 bay leaf
- 3/4 cup flour
- 2 quarts chicken stock
- 1 cup cream
- 2 cups potatoes, diced
- Salt and pepper
- 1/4 cup parsley, chopped
- 2 grilled chicken breasts, diced
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1/4 pound butter
- 1 1/2 cups flour
- Pinch of salt
- 1/4 cup + 2 tablespoons cold water
- Egg wash
- Melt the butter in a large pot.
- Add the garlic and cook 1 minute.
- Add the carrots, celery and onion, and cook until softened, about 5 minutes.
- Add the dry herbs and bay leaf, and cook a moment.
- Add the flour, and stir in well to coat evenly.
- Add the stock, cream and potatoes.
- Simmer until the potatoes are soft, about 25-30 minutes, stirring occasionally to make sure nothing is tuck to the bottom of the pot.
- In the last 5 minutes, add the dumplings.
- Season with salt and pepper, then add in the freshly chopped parsley and diced chicken breasts.
- Combine all the ingredients into a dough.
- Pull small pieces off and either roll them into balls or keep their more rustic form.
- In the last 5 minutes of cooking the soup, drop in the dumplings to cook.
- Heat the oven to 400 F.
- The easiest way to make this is in a food processor.
- Add the butter, flour and salt, and process until there are no big chunks of butter remaining.
- Slowly pour in the water until the dough forms a ball.
- Knead a moment, adding a little more flour if the dough is sticky.
- Wrap in plastic and let rest at least 20 minutes.
- Portion into small balls and roll out to cover the size bowl you will be using.
- In that bowl, place the soup with the dumplings.
- Cover with one of the pot pie lids, and brush with egg wash.
- Bake for 6-7 minutes until the crust is golden brown.
Other menu items include:
PORK BELLY LETTUCE WRAPS: crispy rice noodles, sweet chili sauce and a sprinkle of sesame seeds
BONEYARD TRIPLE S BURGER: signature 7-ounce triple beef blend, bacon-fried jalapenos, butter lettuce, pickled red onions, bleu cheese crumbles, garlic aioli, boneyard triple s sauce, potato bun, house fries
8-OUNCE SIRLOIN STEAK: whiskey peppercorn sauce, garlic mashed potatoes, asparagus
TACO SALAD BOWL: 10-inch crispy tortilla bowl, jalapenos, pico de gallo, black beans, olives, shredded iceberg lettuce, cheddar cheese, sour cream, choice of chicken or steak
BONEYARD SALOON & KITCHEN
Gastropub offering elevated bar food.
Lunch and dinner 11-2 a.m., brunch 10 a.m. Saturday and Sunday | 1251 Kearns Blvd.
435.649.0911 | boneyardsaloon.com