Chester’s Chicken Pot Pie Gluten Free Dog Cookie Recipe
Today was a classic fall day in New England. A little overcast, a little breezy, a little peekaboo sun. Pumpkins, haystacks and scarecrows making their season debut. It seemed like a perfect day for chicken pot pie. So as I was gathering all the ingredients for the pie, Chester, my handsome brown dog suggested that those ingredients would make for a very tasty dog cookie. Well anyone that knows me knows that whatever Chester wants, Chester gets.
This recipe contains everything that I put in my chicken pot pie with the exception of the salt, spices and onions. Dogs cannot eat onions so make sure not to include any.
The used in this recipe are gluten free. If you do not have oat flour or brown rice flour, you can substitute white and wheat flour but then the cookie will not be gluten free.
I hope your pups like this recipe as much as mine do.
- 1 cup of Oat flour
- 1 cup of Brown Rice flour
- 1 cup of cooked, diced white meat chicken
- 1 medium carrot
- 1 medium potato
- 1 cup of peas (frozen is fine)
- 1/2 cup of fat free milk (or water if you prefer)
- 1 egg
- Preheat oven to 375
- Cut or shred the cooked chicken into tiny pieces.
- Cut or shred the carrot and potato into tiny pieces. I use a box shredder but if you have a food processor, that would work even better and give you a smoother dough.
- Mix all ingredients in a big bowl. If you have a stand mixer and a dough hook, blend all the ingredients together on medium speed for about 3 minutes to make a dough. If you don’t have a stand mixer, you can mix it all together using you hands.
- If the dough is too dry, add more milk or water
- Flour a cutting board and a rolling pin and roll the dough out to about 1/4 to 1/2 inch thickness. I like a thicker cookie for this one.
- Using a cookie cutter or whatever you have to make shapes and place them on a cookie sheet. If your dough is too chunky or if you prefer, just pinch a bit of the dough and roll it into little balls than flatten with the palm of your hand then place on the cookie sheet.
- Bake cookies for 20-25 minutes. If you like a crunchier cookie, turn off the oven and leave them there for another 10-15 minutes.
- Transfer cookies to a cooling rack and make sure they are completely cool before giving to pups
- Since there are no preservatives, you will need to store them in a seal-tight container in the refrigerator for up to one week or in the freezer for two months.
Here are some picture of the cookies in the making. I love just looking at this dough.