Ingredients
For the Dog Biscuits
- 1 cup cooked chicken breast, finely shredded
- ½ cup finely shredded carrots
- ⅓ cup green peas, cooked and lightly mashed
- ½ cup pumpkin purée (100% pure pumpkin)
- 2 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
- 1 large egg
- 2 tablespoons fresh parsley, finely chopped
Optional Add-Ins
- ¼ cup cooked sweet potato, mashed
- ¼ cup finely chopped green beans
- 1 tablespoon ground flaxseed
- 2 tablespoons unsweetened applesauce
- 1–3 tablespoons water or dog-safe unsalted chicken broth, if needed
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use plain, fully cooked, boneless chicken breast with the skin and excess fat removed. Let it cool, then finely shred it. Cook the peas until tender and lightly mash them with a fork, and finely shred the carrots.
Blend 1½ cups of the rolled oats in a food processor until they form a coarse oat flour, leaving the remaining ½ cup of oats whole for texture.
Combine the shredded chicken, carrots, peas, pumpkin purée, egg, and parsley in a large bowl, mixing until well combined.
Add the oat flour, the remaining whole rolled oats, and the whole-wheat flour. Mix until a firm, workable dough forms. If the dough is too sticky, add a little more oat flour. If it’s too dry, add water or dog-safe chicken broth a tablespoon at a time.
Roll the dough out on a lightly floured surface to approximately ¼ inch (6 mm) thick. Cut into bone shapes, paw prints, hearts, or small circles using cookie cutters, and arrange the pieces on the prepared baking sheet.
Bake for 25 to 30 minutes, or until the biscuits are firm and lightly golden around the edges. For slightly crunchier biscuits, reduce the oven to its lowest setting and dry them for another 10 to 15 minutes, watching closely so they don’t over-brown. Because this recipe contains chicken and egg, it’s especially important to bake until the biscuits are fully firm before removing them from the oven.
Allow the biscuits to cool completely before serving.