In a large mixing bowl, add Whole Wheat Flour, Egg Thyme, Rosemary, Parsley, and Chicken Broth. Mix Well.

*For Human Consumption, feel free to add more herbs according to taste.

Place Dough on lightly floured parchment paper then wrap in Plastic Wrap. Place in Freezer for 45 - 60 mins.

Peel and cut the Carrot. Add into a pot to boil or steam for 15 mins. As for the Chicken Breast, boil for 15 mins.

Once the Carrot and Chicken is cooked, cut them into small pieces for the food processor. In a food processor, combine Chicken, Carrot, and Broth. Puree until smooth.

Remove the dough from the fridge and onto a new sheet of Parchment Paper. Roll the dough 7.5 x 10.5 inches. Spread the Chicken Carrot Puree evenly onto the dough.

Take the long side of the dough and begin to roll tightly to make a cylinder roll.

Cover the roll with Parchment Paper and keep it in the freezer for another 45 mins. Preheat oven to 350 degrees Fahrenheit.

Cut the dough log into desired thickness and place on baking sheet. Bake for 25-30 mins. Let cookies cool for about 3 mins before consuming.