Rinse the barley under cold water and set aside.

Trim any visible fat from the chicken and dice into 1-inch pieces (or leave whole to poach and shred later).

Peel and dice the carrot; measure peas, pumpkin puree, flaxseed, parsley, and olive oil.

In a medium pot, combine the rinsed barley and 2 1/2 cups of the water. Bring to a boil, then reduce to a simmer and cook covered for 20–25 minutes, stirring occasionally, until barley is tender and most liquid is absorbed.

With about 8 minutes left on the barley, add the diced carrots and the remaining 1/2 cup water to the pot so the vegetables have time to soften; continue simmering until tender.

Meanwhile, in a small saucepan or skillet, add the diced chicken and just enough water to cover the bottom; poach over medium heat for 8–10 minutes until cooked through (no pink remains). If you left the chicken whole, poach 12–14 minutes then shred with forks.

Remove chicken from heat and shred or chop into bite-size pieces. Drain any excess cooking water.

When the barley and vegetables are cooked, stir in the cooked chicken, frozen peas (the residual heat will thaw them), pumpkin puree, ground flaxseed, olive oil, and chopped parsley until evenly combined.

If using the optional egg as a binder: beat the egg in a small bowl and temper it by stirring 1–2 tablespoons of the hot barley mixture into the egg, then stir the tempered egg back into the pot and cook over low heat, stirring for 1–2 minutes, until the mixture slightly thickens and the egg is cooked.

Allow the mixture to cool to room temperature before serving or portioning into airtight containers for refrigeration or freezing.

Serve appropriate portion size based on your dog’s weight and activity (see FAQs). Store remaining portions in the refrigerator for up to 3 days or freeze for up to 3 months (see Storage & Reheating for details). Always cool to safe temperature before feeding.