Chicken Hotpot with Savoury Butter Biscuits

This is not the usual biscuits that we serve with tea. Instead, it is served like “bread” or as a staple with the chicken dish. You can also serve these biscuits with a thick chicken or mutton curry. Alternatively, you can also make the filling and portion it into small pie dishes or ramekins and use rolled out store-bought puff pastry to cover it and bake till the puff pastry becomes golden brown. To make life even simpler, just place the filling in a chapatti or any other wraps being sold in the supermarkets, roll up and eat!

Preparation time:   30 minutes

Cooking time: 40 minutes

Serves:   8

2 tablespoons Q.B.B. Pure Ghee

1 onion, chopped

4 cloves garlic, chopped

400 g boneless chicken breasts, cubed

300 g potatoes, diced

200 g carrots, diced

200 g celery, diced

1000 ml chicken stock or water

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 ½ tablespoons Q.B.B. Pure Ghee

50 g flour

300 ml milk

Salt and pepper

100 g peas


250 self-raising flour

½ teaspoon salt

¼ teaspoon black pepper powder

1 teaspoon cumin seeds

60 g Q.B.B. Pure Ghee, cold

50 g yoghurt

100 ml water

1 teaspoon black sesame seeds


  1. Heat Q.B.B. Pure Ghee in a heavy-bottomed pot over medium heat and sauté the onion and garlic until aromatic.
  2. Add chicken and cook, stirring occasionally, until lightly browned.
  3. Remove from pot using a slotted spoon and place in a bowl and set aside.
  4. Add potatoes, carrots, celery and chicken stock to the pot.
  5. Stir consistently and cook until the potatoes and carrots are fork tender. Reduce heat to medium-low and add chicken.
  6. In a separate pan, melt Q.B.B. Pure Ghee and whisk in flour until smooth. Slowly pour in milk, whisking constantly.
  7. Remove from heat and add salt and pepper. Pour this thick sauce into the pot with chicken and vegetables. Add in peas, stirring till well-combined.
  8. Pour into a round or square oven-safe baking dish and set aside.
  9. To prepare the SAVOURY BUTTER BISCUITS, preheat oven to 200°C.
  10. Place the flour, salt, pepper powder and cumin seeds into a mixing bowl. Rub the Q.B.B. Pure Ghee into the flour until it resembles bread crumbs.
  11. Combine the yoghurt and water together and slowly pour mixture into your dry ingredients. Mix gently to make a soft dough.
  12. Place dough on a lightly floured surface and gently pat into a round disc about 1cm thick.
  13. Cut dough with a sharp metal or glass cutter and place in well-greased baking dish.
  14. Place into preheated hot oven and bake for 10-12 minutes or until light brown.
  15. Remove biscuits from oven and place on top of the chicken pot pie mixture in the baking dish.
  16. Brush the biscuits lightly with melted Q.B.B. Pure Ghee and sprinkle with black sesame seeds.
  17. Bake for 12-15 minutes or until biscuits are golden brown and cooked through.
  18. Remove from oven and allow to rest for about 3 minutes. Serve warm.


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