Combine chicken, rice and chicken stock in a mini food processor or blender and pulse until a paste forms.
Add the flour, salt, egg and chicken paste into a bowl and mix well.
Sprinkle a little flour on a flat surface and knead dough until it's no longer sticky; then roll it out with a rolling pin about 1/2-inch thick.
Cut out shapes and place them on a parchment paper lined baking sheet. Mine yielded 32 biscuits using a 3.5" cookie cutter.
Bake for 25-30 minutes until light brown. Remove from oven and allow to cool completely before serving.
Keep these biscuits in an airtight container for up to one week. These biscuits can be stored in an airtight container in the freezer for up to 6 months. Allow to defrost completely (10-20 minutes) before serving.