Sauces & Condiments
Creating a homemade version of Campbell's cream of chicken gravy transforms ordinary meals into restaurant-quality dishes with just a few simple ingredients. The secret lies in a proper roux—equal parts butter and flour cooked until golden—that forms the base for a velvety, rich sauce.
I've perfected this recipe over years of testing, ensuring it delivers that familiar comfort-food thickness without the preservatives.
This gravy recipe builds on classic techniques but uses high-quality ingredients to elevate the flavor profile. Chicken stock provides depth, while a splash of cream adds luxurious body, creating a sauce that's both comforting and sophisticated.
The process takes less than 20 minutes, making it perfect for busy weeknights when you need quick but impressive results. Every spoonful delivers that creamy, savory goodness you crave.
What sets this homemade version apart is the ability to customize it to your taste—more salt for extra flavor, a dash of pepper for warmth, or even a splash of white wine for complexity. The gravy thickens beautifully when reheated, making it ideal for meal prep.
Whether you're drizzling it over mashed potatoes, serving it with roasted chicken, or using it as a creamy sauce for vegetables, this recipe delivers professional-quality results every time.
Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months, ensuring you always have a quick sauce solution on hand. The key to success is patience during the roux stage—don't rush it, and you'll achieve that perfect velvety texture.
Let's get started on creating your own rich, homemade gravy.
Ingredients for campbell's cream of chicken gravy
Nine simple ingredients transform into velvety gravy that rivals the canned kind.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold cubed for roux, full-fat preferred |
| All-Purpose Flour 🌾 | ½ cup | White or whole wheat for roux |
| Chicken Stock 🍗 | 2 cups | Homemade or quality store-bought |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness (36% or higher) |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | ½ tsp | Or 1 clove fresh minced garlic |
| Dried Parsley 🌿 | ½ tsp | Optional, for freshness (or 1 tbsp fresh) |
| White Wine (optional) 🍷 | ¼ cup | Dry variety for depth (like Sauvignon Blanc) |
| Chicken Bouillon Cube (optional) 🍲 | 1 whole | For extra umami boost (like Knorr) |
The roux is non-negotiable here—equal parts butter and flour cooked until golden brown. Land O'Lakes unsalted butter works best (the salted kind can make your gravy too salty), and Bob's Red Mill flour gives that perfect texture. If you're short on time, Trader Joe's sells pre-made roux mixes, but trust me, making it from scratch takes 3 minutes and makes all the difference. The chicken stock should be rich and flavorful—Pacific Foods or Swanson are solid grocery store options, but homemade is ideal. For extra depth, add that bouillon cube (I always keep a stash in my pantry).
No heavy cream? Half-and-half plus 1 tbsp sour cream works in a pinch, though it won't be quite as luscious. Short on garlic powder? Fresh garlic plus a pinch of onion powder gives the same punch. The white wine adds complexity if you're feeling fancy—any dry white works, but Sauvignon Blanc has a nice crispness. If you're making this ahead, reduce the salt slightly and adjust later. The parsley is optional but adds that fresh finish—dried works fine if you don't have fresh, just use half the amount.
This gravy reheats beautifully—just add a splash of milk or stock to loosen it up. Keeps for 5 days in the fridge or 3 months frozen. I like to portion it into ice cube trays for easy single-serving use later. For extra richness, stir in a pat of butter when reheating. The key is patience—don't rush the roux, and you'll get that perfect, velvety texture every time.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you look at the pantry and think, "I’ve got this." Butter, flour, stock, cream, salt—no fancy gadgets, no stress. The roux builds itself while you stir, and before you know it, you’re left with that velvety, restaurant-quality sauce.
- Rich Without Effort: That moment when you pour in the heavy cream? Pure satisfaction. The flour-butter base thickens just right, and the chicken stock adds depth without overpowering. It’s creamy, it’s savory, and it’s ridiculously good—no fancy techniques required.
- Weeknight to Holiday: Between us, this gravy is my secret weapon for busy nights and special dinners. Drizzle it over mashed potatoes for a cozy weeknight meal, or pour it into a casserole for Sunday dinner. The same simple steps work every time, no matter the occasion.
- Leftovers That Save Money: Make a double batch—trust me, you will. The leftovers reheat like a dream, and that creamy texture stays luscious. Plus, it’s cheaper than takeout and way better than store-bought. A little goes a long way, and your wallet (and taste buds) will thank you.
Step-by-step instructions for creamy chicken gravy
This velvety gravy comes together in minutes with just a few simple steps—no fancy techniques required.
Make the Roux for Thickness
Melt the 0.5 cup unsalted butter in a medium saucepan over medium heat. Once it's fully melted and foaming subsides, reduce the heat to medium-low and whisk in the 0.5 cup all-purpose flour all at once. This creates a roux, which will thicken your gravy beautifully.
Cook the roux for 2-3 minutes, stirring constantly with a whisk or wooden spoon. You'll notice it lighten in color to a pale golden hue—this signals the flour is fully incorporated and ready for the next step. If it starts to darken too quickly, reduce the heat slightly. This roux is the foundation of your gravy's rich texture.
Deglaze and Build Flavor
Slowly pour in the 2 cups chicken stock while whisking continuously to prevent lumps from forming. If using the optional 0.25 cup white wine, add it now along with the 1 whole chicken bouillon cube (if using). Stir well to dissolve the bouillon completely.
Bring the mixture to a gentle simmer over medium heat, then reduce to low heat. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly. This is where the magic happens—the flavors meld together and the roux fully develops its thickening power. If the gravy gets too thick too soon, whisk in 1-2 tablespoons of water to adjust the consistency.
Season and Finish with Cream
Add the 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon dried parsley. Stir well to combine, then pour in the 0.5 cup heavy cream. The cream will add a luxurious richness and help smooth out the texture.
Simmer for another 2-3 minutes until the gravy reaches your desired thickness—it should coat the back of a spoon but still be pourable. Taste and adjust the seasoning if needed. The gravy should be flavorful but not overpowering, with a perfect balance of savory, creamy, and slightly herby notes.
Strain and Serve Warm
For a silky-smooth finish, strain the gravy through a fine-mesh sieve into a clean saucepan. This removes any lumps and gives you that restaurant-quality texture. Return it to low heat to keep it warm while you serve.
Ladle the gravy over mashed potatoes, roasted chicken, or biscuits, and enjoy immediately while it's still warm and velvety. The gravy should cling beautifully to whatever you're serving, adding depth and richness to every bite. If it thickens too much while sitting, simply whisk in a splash of warm chicken stock or water to restore its perfect consistency.
Pro Tips For Making Campbell'S Cream Of Chicken Gravy
- Whisk Like You Mean It: The moment you add stock to the butter-flour roux, stop stirring and just whisk—hard. I used to let it simmer lazily, and the flour would clump like sad oatmeal. A brisk whisk keeps it smooth, and that’s when the magic happens.
- Salt the Butter First: Skip the "add salt at the end" nonsense. Toss in a pinch (½ tsp) with the butter before melting—it dissolves completely and seasons the roux from the start. No more guessing if your final gravy needs more salt.
- Temper the Cream Slowly: Heat the heavy cream separately to 160°F before mixing it into the roux. Cold cream shocks the sauce and can turn it grainy. Warm it up first, and the gravy will stay silky instead of curdling like a science experiment gone wrong.
- Strain It Like a Pro: After simmering, pour the gravy through a fine-mesh sieve into a clean bowl. Yes, it’s extra work, but it catches all the flour bits and makes the texture velvety. I learned this after serving a batch with visible specks—embarrassing.
Dietary considerations for campbell's cream of chicken gravy
Dairy-Free Swaps
For a dairy-free version, replace the 0.5 cup unsalted butter with 0.5 cup olive oil or vegan butter (like Miyoko's). Use 0.5 cup full-fat coconut cream instead of heavy cream, and ensure your chicken stock is dairy-free.
The roux will still form, but the flavor will be slightly nuttier. Stir in 1 teaspoon nutritional yeast for a cheesy depth. 🌱
Gluten-Free Option
Swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Cook the roux as directed, but watch closely—gluten-free flours can burn faster.
Add 1 tablespoon cornstarch to the roux for extra thickening power. The texture will be slightly different but still delicious. Always taste and adjust seasoning afterward.
Low-Calorie Adjustments
Reduce the heavy cream to 0.25 cup and use 0.25 cup skim milk instead. Replace half the butter with 0.25 cup light butter or 0.25 cup Greek yogurt for creaminess without excess fat.
Cut the bouillon cube in half to reduce sodium. The result is still rich but lighter—perfect for weeknight meals. 💪
Vegetarian Adaptation
Replace the chicken stock with 2 cups vegetable broth (ensure it's low-sodium). Add 1 teaspoon chicken bouillon powder or ½ teaspoon mushroom powder for umami depth. Use 1 tablespoon soy sauce or 1 teaspoon miso paste for extra savory flavor.
The gravy will have a slightly different profile but works beautifully over roasted vegetables or pasta.
Allergy-Friendly Notes
Check all ingredients for hidden allergens—some bouillon cubes contain wheat or dairy. For nut allergies, avoid almond milk or cashew cream substitutes. If celiac disease is a concern, confirm your gluten-free flour is certified.
Always read labels carefully, especially with store-bought stocks and bouillon. When in doubt, make your own broth from scratch for full control. 🌾
Nutrition facts
Frequently asked questions
Why does my homemade gravy turn out lumpy?
Lumps happen when the roux and liquid aren't properly combined. Always whisk continuously when adding the 2 cups chicken stock to the roux, and use a fine-mesh sieve afterward for silky smoothness. If lumps appear later, blend briefly with an immersion blender.
Can I make this gravy ahead of time?
This gravy actually tastes better the next day. Store it in an airtight container in the fridge for up to 5 days or freeze for 3 months. To reheat, warm gently on low heat and add a splash of milk or stock if needed. The flavors deepen overnight!
What's the best way to adjust the thickness?
If it's too thick, whisk in 1 tablespoon of warm stock or water at a time. For extra richness, simmer longer to reduce. The ideal consistency coats the back of a spoon but still pours smoothly. For instant adjustments, blend briefly with an immersion blender.
Can I use powdered chicken bouillon instead of a cube?
Yes! Use 1 teaspoon powdered bouillon instead of one cube. Dissolve it completely in the stock while heating to avoid graininess. For extra flavor, add a pinch of onion powder or celery salt along with the bouillon. The texture and taste will be identical.
How do I prevent the gravy from separating when reheating?
Separation happens when the fat and liquid split. To fix it, whisk vigorously while reheating on low heat, or add 1 tablespoon cold butter and stir until melted. For prevention, store gravy in a wide container (not deep) and reheat slowly. A splash of cream can also help restore the velvety texture.