Ingredients
- 1 cup cooked chicken breast, finely shredded
- ¾ cup pumpkin purée (100% pure pumpkin)
- 1 large egg
- 2 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
Optional Add-Ins
- ¼ cup finely shredded carrots
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon ground flaxseed
- 2 tablespoons mashed sweet potato
- 1–2 tablespoons water, 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 no salt, onion, garlic, sauces, or seasoning. Finely shred or chop the chicken so it blends smoothly into the dough.
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, pumpkin purée, and egg in a food processor, and pulse briefly until well combined. Pulsing the chicken with the other wet ingredients helps break it down into smaller, evenly distributed pieces throughout the dough.
Transfer the mixture to a large bowl and add the oat flour, the remaining whole rolled oats, and the whole-wheat flour. Mix until a firm, workable dough forms. If the dough feels too sticky, work in a little more oat flour. If it’s too dry, add water a tablespoon at a time until it comes together.
Roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thick. Cut into bone shapes, paw prints, 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, lightly golden, and cooked through. Because this recipe contains chicken, it’s especially important to bake until the biscuits are fully cooked and firm all the way through, rather than pulling them early.
Transfer the biscuits to a wire rack and let them cool completely before serving.