Chicken Gravy Mix

  When Sue wanted to use the Make-a-Mix book, I really thought I wouldn’t find much that I wanted to make. However - I was wrong.
  One of the recipes I tried and that we like and I will now keep on hand was this recipe for Chicken Gravy Mix. I only made ⅔ of the recipe so that we would use it up in the allotted time. If you have a larger family I would make the full recipe. 
  You can use it for gravy or in a casserole or as a cream sauce with perhaps mushrooms and chicken. I am going to give you the directions for the full amount and the instructions to make plain gravy with it. This will be a cream type of gravy as there is powdered milk in the mix. Hope you enjoy it. I just want to add to this post, that both Lyle and Bettie thought it was great and I now use it often.
  Chicken Gravy Mix
1 ⅓ cups instant nonfat milk powder
¾ cup instant flour
3 tablespoons instant chicken bouillon granules
¼ teaspoon ground sage
⅛ teaspoon ground thyme
⅛ teaspoon ground pepper
½ cup butter
  Combine milk powder, flour, bouillon granules, sage, thyme and pepper. Stir with a wire whisk until blended. Use a pastry blender or two knives to cut in butter until evenly distributed. Spoon into a 3 cup container with a tight fitting lid. Label with date and contents. Store in refrigerator. Use within 4 to 6 weeks. Makes about 2 ⅔ cups chicken gravy mix.
  I used my blender to make this. Mixed the ingredients (no sage as we don’t like it) and then added the cold butter in small pieces till cut up finely. Worked great. Try different seasonings if you like.
  Chicken Gravy
1 cup cold water
½ cup chicken gravy mix. 
  Pour water into pan. Use a whisk to stir the gravy mix into water. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes. Makes about 1 cup. 


  1. Thank you for this recipe; it looks wonderful!

  2. We like it far better than the store bought envelopes which have far to much sodium in them.
    You can control the sodium by using low sodium bouillon.


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