This homemade chicken gravy mix is ten dry ingredients whisked together in about five minutes. One batch makes 24 servings — two to three tablespoons of mix cooked in butter with one cup of water or broth makes a full cup of smooth, savory chicken gravy in under ten minutes.
Keep a jar on the shelf and you have chicken gravy ready for roasted chicken nights, biscuits and gravy, pot pie filling, slow cooker dishes, and anywhere a recipe calls for a packet of chicken gravy mix.
What makes this blend different from brown gravy mix
Both use a flour-and-roux method but the flavor profiles are completely different. Brown gravy is built on beef bouillon with garlic, onion, and paprika for a bold, meaty flavor. This chicken gravy mix uses chicken bouillon as the base and adds poultry seasoning, thyme, and parsley — the classic herb combination that makes chicken dishes smell like Sunday dinner.
The addition of cornstarch alongside the flour also sets this apart from the brown gravy mix. The cornstarch gives the finished sauce a slightly silkier texture and a lighter color that suits chicken dishes better than a deeply browned roux gravy would.
How to make chicken gravy from the mix
Melt two tablespoons of fat in a saucepan over medium-low heat. Butter is the classic choice and gives the richest flavor. Chicken fat from a roasted bird is even better when you have it. Bacon fat adds a subtle smokiness that works well over biscuits.
Add two to three tablespoons of the dry mix and stir constantly for about three minutes until the mixture is lightly golden and fragrant. This roux step is important — it cooks the raw flour taste out of the mix and develops flavor. Do not rush it.
Whisk in one cup of cold or room-temperature water or chicken broth gradually, whisking constantly to prevent lumps. Bring to a boil over medium heat, then reduce heat and cook for two minutes until thickened. Taste and adjust salt before serving.
For a creamy version suitable for pot pie or smothered chicken, stir in a quarter cup of heavy cream at the end after removing from heat.
How much equals one store-bought packet?
Two to three tablespoons of this mix equals one standard store-bought chicken gravy packet. For a recipe calling for two 0.87-ounce packets, use four to five tablespoons total.
Write the conversion on the jar label — 2 to 3 tablespoons equals 1 packet — so it is always visible when you reach for the jar mid-recipe.
How to use chicken gravy mix
| Use | Mix amount | Method |
| Classic chicken gravy | 2-3 Tbsp | Cook in 2 Tbsp butter 3 min, whisk in 1 cup water or broth, simmer 2 min |
| Biscuits and gravy | 3 Tbsp | Make gravy, pour generously over split warm biscuits |
| Smothered chicken | 2-3 Tbsp | Make gravy, pour over pan-seared chicken, simmer 10 min to finish cooking |
| Chicken pot pie filling | 3 Tbsp + 1/4 cup cream | Make creamy gravy, stir in cooked chicken and vegetables |
| Slow cooker chicken | 2-3 Tbsp | Sprinkle dry over chicken with 1/2 cup broth at start of cooking |
| Chicken and noodles | 2-3 Tbsp | Make gravy with chicken broth, add cooked egg noodles and shredded chicken |
| Chicken and rice | 2 Tbsp | Make gravy with broth, pour over cooked rice and chicken for a casserole base |
| Mashed potato topping | 2 Tbsp | Make standard gravy, pour generously over butter mashed potatoes |
| Open-faced chicken sandwich | 2-3 Tbsp | Pour hot gravy over sliced roasted chicken on bread |
| Turkey gravy (Thanksgiving shortcut) | 2-3 Tbsp | Make with turkey broth or pan drippings instead of water |
Chicken pot pie — the creamy version
This mix makes excellent pot pie filling. Make one batch of gravy using three tablespoons of mix, two tablespoons of butter, and one cup of chicken broth. Once thickened, remove from heat and stir in a quarter cup of heavy cream. Fold in two cups of shredded cooked chicken and two cups of mixed vegetables — frozen peas, diced carrots, and corn work well straight from frozen.
Pour the filling into a nine-inch pie dish lined with a bottom crust. Top with a second crust, crimp the edges, and cut several vents. Bake at 400 degrees F for 30 to 35 minutes until the crust is golden and the filling is bubbling.
The gravy mix makes the filling thick enough to slice cleanly once baked — thicker than if you used plain flour, which tends to leave pot pie filling soupy.
Mushroom chicken gravy variation
John asked in the comments about a mushroom gravy mix. While there is not a dedicated mushroom gravy mix post yet, you can make an excellent mushroom version from this chicken gravy mix with one simple addition.
Saute half a cup of finely chopped cremini or button mushrooms in the butter before adding the dry mix. Cook the mushrooms until most of their moisture has evaporated — about five minutes — then stir in the gravy mix and proceed as normal. The mushrooms cook into the gravy and add a deep umami note that makes it taste close to a classic mushroom gravy without any additional specialty ingredients.
For extra mushroom depth, substitute half the water with mushroom broth or add half a teaspoon of mushroom powder to the dry mix before cooking.
Fat options and what they do
The fat you choose changes the final flavor of the gravy more than most people expect:
- Butter — the classic; rich, neutral, works with everything
- Chicken fat (schmaltz) — the best option when you have it; deeply savory and unmistakably chicken-forward
- Bacon fat — adds a subtle smokiness; excellent for biscuits and gravy
- Olive oil — lighter flavor; good for dairy-free versions but produces a less rich gravy
- Coconut oil — neutral flavor; best for vegan versions using vegetable bouillon
Making it gluten-free
Substitute a certified gluten-free 1-to-1 flour blend in equal amounts for the all-purpose flour. The gravy will have a very similar texture and flavor. Cook the roux slightly longer than normal — gluten-free flours can take an extra minute to cook through and lose their raw starchy taste.
Verify that your chicken bouillon is also certified gluten-free if cross-contamination is a concern. Most standard bouillon brands contain wheat-based anti-caking agents.
Making it vegan or dairy-free
Substitute vegetable bouillon for the chicken bouillon powder in equal amounts. Use olive oil or a plant-based butter instead of dairy butter for the roux. The gravy will be lighter in color and flavor but still savory and useful. This Old Baker also has a dedicated vegan bouillon mix — linked in the recipe card above.
Storage
Store in an airtight container at room temperature away from moisture and heat. A quart mason jar holds one full batch with room to scoop easily. The mix keeps well for up to six months. Label the jar with the date and the packet conversion — 2 to 3 tablespoons equals 1 packet — so it is always at a glance when you are cooking.
Frequently asked questions
How much of this mix equals one store-bought chicken gravy packet?
Two to three tablespoons equals one standard store-bought chicken gravy packet. For a recipe calling for two packets, use four to five tablespoons. Write this on the jar label so the conversion is always visible when you reach for the jar mid-recipe.
Can I use this in a slow cooker without making a roux?
Yes. For slow cooker chicken dishes, sprinkle two to three tablespoons of the dry mix directly over the chicken along with half a cup of broth at the start of cooking. The mix dissolves and thickens the liquid as everything cooks. No roux needed — the slow cooking time does the work.
Can I use this for turkey gravy?
Yes, especially as a Thanksgiving shortcut. Make the gravy using turkey drippings or turkey broth instead of water. The poultry seasoning and thyme in this blend are as well-suited to turkey as they are to chicken. For extra richness, skim the fat from the pan drippings and use that as your fat for the roux instead of butter.
How do I make a creamy version for pot pie?
Make the standard gravy using three tablespoons of mix and one cup of chicken broth. Once thickened, remove from heat and stir in a quarter cup of heavy cream. This gives you the creamy, thick filling consistency needed for pot pie. For a dairy-free version, use coconut cream or a plain unsweetened oat creamer in place of heavy cream.
Can I make mushroom chicken gravy with this mix?
Yes. Saute half a cup of finely chopped mushrooms in the butter until most of their moisture has cooked off, then add the dry mix and proceed with the roux as normal. The mushrooms incorporate into the gravy and add deep umami flavor. For extra mushroom depth, add half a teaspoon of mushroom powder to the dry mix or use half mushroom broth and half chicken broth as your liquid.
Why is my gravy lumpy?
The most common cause is adding hot liquid to the roux or adding the liquid too fast. Always whisk in cold or room-temperature liquid gradually while whisking constantly. If lumps do form, strain the gravy through a fine mesh strainer or use an immersion blender for thirty seconds to smooth it out.
Can I use this to make biscuits and gravy?
Yes. Make the standard gravy — three tablespoons of mix, two tablespoons of butter, one cup of water or broth — and pour generously over split warm biscuits. For a thicker, more traditional biscuits-and-gravy consistency, reduce the liquid to three quarters of a cup. For a sausage gravy version, brown crumbled breakfast sausage in the pan first, drain most of the fat, and use the sausage drippings as part of your fat for the roux.
Is this the same as the brown gravy mix?
No — they are different blends with different flavor profiles. The brown gravy mix uses beef bouillon and paprika for a bold, meaty flavor. This chicken gravy mix uses chicken bouillon, poultry seasoning, thyme, and parsley for a lighter, herb-forward flavor suited to poultry dishes. Both use the same roux method but the finished gravies taste distinctly different.
More gravy mixes in this collection
- Homemade Brown Gravy Mix
- Homemade Country Gravy Mix
- Homemade Au Jus Mix
- Homemade Alfredo Sauce Mix
- Homemade Chicken Bouillon Mix
Chicken Gravy Mix
Ingredients
- 2 cups all purpose flour (can substitute gluten-free flour
- 1/4 cup cornstarch (can substitute arrowroot)
- 1/2 cup powdered chicken bouillon (also check out our vegan version)
- 2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1/2 tsp ground thyme
- 2 tsp dried parsley
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Whisk all ingredients together until well incorporated.
- Store in an airtight jar for up to 6 months.
- To use: Melt 2 tablespoons of fat (butter, shortening, chicken fat, bacon fat) in a sauce pan, add 2 – 3 tablespoons of gravy mix, cook on medium-low heat for 3 minutes (making a roux), then pour in 1 cup water or broth. Whisk and cook until thickened. *Optional 1/4 cup heavy cream can be added in the end for a creamy pot pie mix!
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