Sauces & Condiments
Transforming simple ingredients into Campbell’s cream of chicken gravy is easier than you think—this homemade version delivers the same rich, velvety texture and comforting flavor without the preservatives. The secret lies in a proper roux and gradual thickening, ensuring every spoonful coats perfectly while keeping the sauce smooth and lump-free.
I’ve refined this recipe over years of testing, perfecting the balance between creamy richness and subtle seasoning.
This gravy works instantly to elevate soups, mashed potatoes, or even drizzled over roasted vegetables, saving you time while maintaining restaurant-quality depth. The process is straightforward: start with a simple roux of butter and flour, then whisk in chicken broth and cream while monitoring the consistency closely.
Optional variations—like adding fresh herbs or reducing the fat—let you customize it to your preferences without sacrificing flavor.
What you’ll end up with is a creamy, velvety gravy that thickens soups and sauces effortlessly, with a smooth texture and a taste that’s undeniably homemade. The key is patience during the thickening stage, ensuring the sauce reaches the perfect consistency without breaking.
This recipe delivers professional results in under 30 minutes, making it ideal for busy weeknights or holiday meals.
Use it as a quick sauce for chicken dishes, a finishing touch for creamy soups, or a base for casseroles—its versatility makes it a pantry staple. The instructions below will guide you through every step, from building the roux to achieving that signature smooth finish. Let’s get started!
Ingredients for campbell's cream of chicken gravy
Six essential ingredients transform into velvety gravy that rivals the canned version.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even cooking |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Dried Thyme 🌿 | ¼ tsp | Or 1 tsp fresh chopped |
| White Wine (optional) 🍷 | ¼ cup | Dry variety preferred |
The butter and flour create the roux foundation—don’t rush this step. European-style butter like Plugra gives extra flavor, but any unsalted works. For the flour, King Arthur brand is my go-to—it’s finely milled and creates a smoother sauce. If you’re avoiding gluten, swap the flour for an equal amount of cornstarch, but expect a slightly different texture. The chicken broth should be homemade if possible—store-bought low-sodium works in a pinch, but homemade adds depth. I keep a batch frozen for quick recipes like this.
No heavy cream? Half-and-half or whole milk will work, though the sauce will be slightly lighter. Short on thyme? Dried oregano at half the amount gives a similar earthy note. The white wine adds brightness but isn’t mandatory—just skip it if you’re avoiding alcohol. For extra richness, stir in 1 tablespoon of cream cheese at the end. The garlic powder and pepper are non-negotiable for that classic Campbell’s flavor, so don’t skimp. If you’re making a big batch, double everything except the wine—it evaporates during cooking.
This gravy reheats beautifully—just warm gently on the stove, stirring often. Store leftovers in an airtight container for up to 5 days in the fridge, or freeze for 3 months. I like to portion it into small jars for easy use later. For a smoother texture, strain through a fine-mesh sieve before serving. The sauce thickens as it cools, so thin with a splash of broth if needed. Trust me, the first time you drizzle this over mashed potatoes, you’ll never go back to canned gravy.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just butter, flour, broth, cream, and salt. That’s it. No fancy gadgets, no stress, just a smooth, velvety sauce that takes five minutes to make while dinner simmers.
- Rich Without Effort: The heavy cream and butter melt into something so luscious it feels indulgent, but honestly? It’s just a roux and patience. That first spoonful—warm, thick, and just salty enough—makes me pause mid-stir.
- Weeknight Lifesaver: Dumped on mashed potatoes, drizzled over roasted chicken, or even slathered on biscuits—this gravy fixes everything. I keep a jar in the fridge for those nights when I need flavor fast (yes, even on a Tuesday).
- Budget-Friendly Luxury: A single jar of broth and a stick of butter stretch to feed four for under $3. The heavy cream adds richness without breaking the bank, and leftovers? They’re even better reheated—just stir in a splash of milk if it thickens too much.
Step-by-step instructions for cream of chicken gravy
This rich, velvety gravy comes together faster than you'd expect—just a few simple steps separate you from restaurant-quality flavor.
Create a Smooth Roux with Butter and Flour
Melt the 0.5 cup unsalted butter in a medium saucepan over medium-low heat. Once fully melted and foaming has subsided, reduce heat to low and gradually whisk in the 0.5 cup all-purpose flour. Here's the thing—you want to cook this mixture slowly to develop a nutty flavor without burning. Keep whisking constantly for 2-3 minutes until it turns a pale golden color and smells toasty. This is your roux foundation, and it's what will give your gravy that silky, velvety texture.
If you notice the roux darkening too quickly, immediately reduce the heat further. The goal is a light golden hue, not brown. Once smooth and fragrant, you're ready for the next step—this is where all the magic begins.
Gradually Add Chicken Broth and Wine
With the roux still on low heat, slowly pour in the 2 cups chicken broth while whisking vigorously to prevent lumps. I like to add it in a steady stream, letting each addition incorporate completely before adding more. If you're using the optional 0.25 cup white wine, add it now—it'll deepen the flavor profile with its subtle acidity. Let the mixture simmer gently for 5-7 minutes, stirring occasionally, until it thickens noticeably. You'll see it transform from a thin liquid to a glossy, coatable consistency.
This gradual thickening is crucial. If it reduces too quickly, you can always add a splash of warm water or broth to adjust the texture later. The key is patience—rushing this step will result in a grainy gravy instead of the smooth, luxurious version you're aiming for.
Season and Finish with Cream
Remove the saucepan from heat and stir in the 0.5 cup heavy cream, the 0.5 teaspoon diamond crystal kosher salt, 0.25 teaspoon freshly ground black pepper, 0.5 teaspoon garlic powder, and 0.25 teaspoon dried thyme. Here's where it gets fun—the cream adds richness while the spices meld together. Give everything a good stir, then return the pan to low heat just to warm through for 1-2 minutes. You want everything hot but not boiling, as that can cause the cream to curdle.
Taste and adjust seasoning if needed. Real talk: this is the moment that matters. The cream should make the gravy velvety, the thyme should add earthy depth, and the garlic powder should provide a subtle savory note. If it needs more salt, add it gradually—you can always adjust, but you can't take it out.
Strain and Serve Immediately
For the smoothest possible gravy, strain it through a fine-mesh sieve into a clean saucepan. This removes any potential flour lumps and gives you that ultra-silky texture. Return it to low heat if not using immediately, but don't let it boil—just keep it warm. The gravy should coat the back of a spoon and pour like liquid silk. If it thickens too much while reheating, whisk in a tablespoon or two of warm chicken broth to restore its perfect consistency.
Serve this gravy over mashed potatoes, biscuits, or roasted chicken for an instant flavor upgrade. The secret to its success lies in the slow, careful development of the roux and the balance of rich, creamy elements. Don't skip the straining step if you want that restaurant-quality finish.
Pro Tips For Making Campbell'S Cream Of Chicken Gravy
- Whisk Like You Mean It: The second you add the broth, stop stirring and let the flour-butter mix actually cook—no, really, give it 30 seconds. I used to rush this and end up with a thin, floury mess. That pause lets the roux build flavor instead of turning into paste.
- Salt the Butter First: Toss in ¼ teaspoon of kosher salt with the butter before melting—it dissolves completely and seasons the roux from the start. Skipping this means you’ll chase saltiness later, and nothing’s worse than over-salting the final dish.
- Simmer, Don’t Boil: Once the cream goes in, reduce to a gentle simmer—tiny bubbles, not rolling. Boiling splits the cream and turns your gravy into a sad, broken sauce. Keep it at a whisper and stir occasionally to avoid scorching.
- Strain for Smoothness: If you’re serving this over mashed potatoes or biscuits, strain it through a fine-mesh sieve after simmering. Lumps of flour or cooked bits ruin the texture—trust me, I’ve served gravy with gritty surprises. Takes 30 seconds and makes all the difference.
Storing and reheating your leftovers
Fridge Storage Tips
Store your homemade gravy in an airtight container—I prefer glass jars with tight-sealing lids—to maintain freshness. Let it cool completely before refrigerating to prevent condensation, which can dilute the flavor.
This gravy keeps well in the fridge for up to 5 days, though I always make a fresh batch when hosting guests because the texture improves with freshness. 🧊
Freezer-Friendly Methods
For long-term storage, portion the gravy into ice cube trays or small jars—this makes it easy to thaw just what you need. Label each container with the date, as frozen gravy maintains quality for 3 months.
When reheating from frozen, thaw overnight in the fridge before warming on the stove to avoid curdling. I’ve found that freezing in 1-cup portions works best for meal prep.
Reheating Like a Pro
To reheat gravy, transfer it to a saucepan and warm over low heat, stirring constantly to prevent scorching. If it thickens too much, whisk in 1-2 tablespoons of warm chicken broth until smooth.
Never boil the gravy—just keep it at a gentle simmer to preserve its velvety texture. For microwave reheating, use 30-second intervals on medium power, stirring between each, until fully heated.
Thinning Thick Gravy
If your gravy separates or thickens too much after storage, simply whisk in 1 tablespoon of warm broth or milk at a time until it reaches your desired consistency. The key is to add liquid gradually while stirring vigorously to avoid lumps.
This trick works especially well if you’ve stored it for a few days and need to restore its smooth, pourable texture before serving. 💡
Reviving Stale Gravy
If your gravy tastes flat after refrigeration, revive it by adding a pinch of salt and a splash of lemon juice (about ½ teaspoon) to brighten the flavors.
Warm it gently on the stove while stirring, then finish with a dollop of heavy cream or a pat of cold butter to restore richness. This method works wonders for gravy that’s been sitting in the fridge for 3-4 days.
Portioning for Convenience
Divide the gravy into 4-ounce portions in small jars or freezer bags for easy grab-and-go use. This way, you can quickly thaw and reheat just the amount needed for a single meal.
I keep these portions in the freezer, so I always have a backup for last-minute dinner guests. The smaller portions also reheat faster, reducing the risk of curdling or over-thickening. ✨
Nutrition facts
Frequently asked questions
Can I make this gravy without heavy cream?
Swap the 0.5 cup heavy cream with 0.5 cup whole milk or half-and-half for a lighter version, though the texture will be slightly thinner. For extra richness without dairy, stir in 2 tablespoons sour cream or 1 tablespoon cream cheese at the end. The flavor will still be delicious—just adjust the seasoning to taste.
Why did my gravy turn grainy?
Grainy gravy usually means the roux was overcooked (too dark) or you added the broth too quickly without whisking constantly. For a smooth fix, strain the gravy through a fine-mesh sieve or blend it briefly with an immersion blender. To prevent this next time, cook the roux over low heat until pale golden (not brown) and whisk vigorously when adding liquids.
How can I make this gravy lower in fat?
Reduce the butter to 0.25 cup and use 2 tablespoons cornstarch instead of half the flour for thickening. Replace heavy cream with 1% milk or unsweetened almond milk, but add 1 teaspoon cornstarch to the roux to compensate for the lack of fat. The result will be lighter but still creamy.
Can I use this gravy as a sauce for pasta?
Yes! This gravy works beautifully as a creamy pasta sauce—just toss it with cooked fettuccine or penne and stir in 1 cup shredded Parmesan or grilled chicken for extra flavor. For a richer version, add ½ cup chicken stock to thin it slightly before tossing. The smooth texture coats pasta perfectly.
How do I adjust the thickness for different uses?
For soups, keep it as-is—it’ll thicken slightly when chilled. For drizzling over meats, thin with 1-2 tablespoons warm broth until it pours like honey. If too thick after reheating, whisk in 1 tablespoon broth at a time until smooth. The goal is a sauce that coats the back of a spoon but still pours easily.