Gâteries pour chiens au pâté au poulet

This recipe is perfect to use up a little leftover dry turkey or chicken meat from a holiday roast, or you can use ground meat if you find a good sale.

  • Author: Kiki Kane
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: variable
  • Category: Holiday treats


  • 1 cup cooked and finely diced turkey or chicken
  • 2 ½ cups flour (AP flour, Wheat, or Oat flour will all work well)
  • ½ low or no-sodium chicken broth
  • 2 eggs
  • optional: turmeric, sage, and parsley to taste
  • ½ cup frozen mixed peas and carrots or leftover plain veggies diced

You will need a cookie cutter (or a glass will do in a pinch!) we used a small biscuit cutter because the fluted edges remind us of pie crust.


  • Preheat the oven to 350 ºF (175 ºC).
  • Place  the flour,  meat, and spices (if using) in a bowl and mix to combine
  • Add the broth in, mixing thoroughly
  • Add eggs and mix just until the dough holds together nicely
  • Now fold in the veggies, being careful not to mash them up too much
  • Divide dough in half and roll out to about a 1/4″ thickness and cut out, placing on a parchment-lined cookie sheet.
  • Bake the cookies until just golden around the edges, about 20 minutes

Keywords: Chicken, holiday, savory