Preheat the oven to 350°F and line a baking sheet with parchment paper.

Add the cooked, finely crumbled ground chicken to a medium mixing bowl.

Add the blueberries, beaten egg, oat flour, and flaxseed meal to the bowl.

Mix well, gently mashing the blueberries with the back of a spoon so they break and release some juice while still leaving small pieces.

Check the texture; if the mixture is too dry and crumbly, add the chicken broth or water 1 teaspoon at a time, mixing until you have a soft, moldable dough that holds together when squeezed.

If the dough is too sticky to handle, sprinkle in a little extra oat flour, about 1 tablespoon at a time, until it is sticky but not wet.

Lightly dust your hands and work surface with oat flour and transfer the dough to the surface.

Shape the dough into a rough log, then roll and divide it into 16 equal portions.

Roll each portion between your hands into long sticks about the width of your pinky finger, keeping them as even in thickness as possible.

Arrange the sticks on the prepared baking sheet, leaving a little space between each one.

Bake for 20–25 minutes, or until the sticks are set and firm to the touch with lightly golden edges.

Remove the baking sheet from the oven and let the dog sticks cool completely on a wire rack before serving to your dog.