Sauces & Condiments
This Campbell’s Cream of Chicken Gravy recipe lets you recreate that same thick, velvety richness at home—without the preservatives. This homemade version uses simple pantry staples like chicken broth, cream, and flour to achieve a smooth, flavorful sauce that's ready in just 15 minutes.
The key lies in proper thickening and seasoning balance, ensuring every spoonful tastes like comfort food at its finest.
What sets this homemade gravy apart is its customizable depth—you control the thickness, saltiness, and even a hint of garlic or pepper for extra warmth. Unlike store-bought versions, this recipe avoids artificial flavors while delivering the same creamy texture that makes mashed potatoes or roasted chicken taste extraordinary.
The process is straightforward: melt butter, whisk in flour, then slowly add broth and cream while stirring constantly.
By the time you're done, you'll have a smooth, velvety gravy with a perfect consistency—neither too thin nor clumpy. It reheats beautifully and keeps well in the fridge for up to 5 days, making it ideal for meal prep.
Whether drizzled over biscuits, poured over turkey, or used as a pan sauce, this homemade version proves you don’t need shortcuts to taste like the classic.
For those who prefer a lighter option, swap half the cream for chicken broth or milk, though the richness is part of what makes this gravy so beloved. Let’s get started on creating your own batch—it’s easier than you think!
Ingredients for campbell's cream of chicken gravy
Pantry staples transform into velvety perfection—just 10 ingredients, 15 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even melting |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth consistency |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| White Pepper 🌶️ | ⅛ tsp | For classic Campbell's touch |
| Onion Powder 🧅 | ¼ tsp | For depth of flavor |
| Lemon Juice 🍋 | 1 tbsp | Brightens the gravy |
Butter and flour are your thickening duo—cold butter cubes melt slowly for even cooking, while sifted flour prevents lumps. Grab low-sodium chicken broth for better flavor control; the canned stuff at Trader Joe's works great. Heavy cream adds that signature richness, but if you're watching calories, half-and-half cuts it down. The garlic? Freshly minced makes all the difference—pre-minced jars lose flavor fast. For the spices, Diamond Crystal kosher salt dissolves best, and white pepper gives that classic Campbell's vibe.
No heavy cream? Whole milk or light cream works in a pinch, though it'll be slightly lighter. Skip the garlic? Extra onion powder (up to 0.5 tsp) adds depth. Want it even smoother? Blend briefly with an immersion blender for a silky texture. The lemon juice might seem odd, but it balances the richness—freshly squeezed is best, but bottled works too. If your gravy gets too thick, just whisk in a splash of broth. Too thin? Add a bit more flour mixed with cold water.
This gravy reheats beautifully—just warm on the stove over medium heat, stirring constantly. Keeps 5 days in the fridge or 3 months frozen. For meal prep, freeze in ice cube trays—just pop out what you need. Leftovers thicken when cold, so thin with broth or milk before reheating. Store-bought versions can't compete with this homemade velvety goodness.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it uses stuff I always have—no last-minute grocery runs. Butter, flour, broth, cream, and garlic? That’s it. The roux alone transforms basic pantry staples into something velvety and rich without extra fuss.
- Garlic-Kissed Richness: Here’s what sold me—the way the minced garlic blooms in the butter before the flour even hits. That nutty, aromatic base makes the whole gravy taste like it simmered for hours, not 15 minutes. (Yes, even on a Tuesday night.)
- Leftovers That Shine: This gravy begs to be reheated—just a splash of broth or cream to loosen it up, and it’s back to creamy perfection. I keep a jar in the fridge for last-minute mashed potatoes, biscuits, or even dumping over leftover roasted veggies. Zero waste, all flavor.
- Weeknight Workhorse: Between us, this is my go-to when I’m too tired to fuss. The heavy cream adds that luscious finish, but the flour-butter roux keeps it from being too heavy. It’s the kind of dish that makes me feel like I cooked something special, even when I didn’t. (My kids don’t know the secret.)
Step-by-step instructions for cream of chicken gravy
This classic gravy comes together faster than you'd think—just follow these simple steps.
Melt the Butter and Whisk in the Flour
Place a medium saucepan over medium heat and add the 0.5 cup unsalted butter, cubed. Let it melt completely, watching for the butter to foam and turn golden. This should take about 3-4 minutes. Once melted, immediately whisk in the 0.5 cup all-purpose flour—this prevents lumps from forming.
Here's the thing—don't rush this step. Whisk continuously for 1-2 minutes until the mixture turns a light, nutty brown color. You're creating a roux, which forms the foundation of your gravy. If it darkens too quickly, reduce the heat slightly. The goal is a smooth, pea-soup consistency that coats the back of a spoon.
Cook the Aromatics and Add Broth
Add the 2 cloves minced garlic cloves, 0.25 tsp onion powder, 0.25 tsp ground black pepper, and 0.125 tsp white pepper to the saucepan. Stir for 30 seconds until fragrant—this releases their flavors into the butter. The garlic should sizzle gently but not burn, which would make the gravy bitter.
Slowly pour in the 2 cups chicken broth while whisking continuously. This prevents clumping and ensures a smooth texture. Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat to low. Let it cook uncovered for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Finish with Cream and Lemon Juice
Reduce the heat to lowest setting and gradually whisk in the 0.5 cup heavy cream. The mixture will thicken immediately, so keep whisking to prevent curdling. Stir in the 0.5 tsp salt and 1 tbsp lemon juice, which brightens the flavors and balances the richness.
Let the gravy simmer gently for another 2-3 minutes until it reaches your desired consistency. If it's too thick, whisk in 1-2 tablespoons of water to loosen it. If it's too thin, simmer uncovered for another minute or two to reduce. The perfect gravy should coat the back of a spoon but still pour smoothly.
Adjust and Serve Immediately
Taste and adjust seasoning if needed—this is where the magic happens. You might need a pinch more salt or a splash of lemon juice to balance the flavors. The gravy should be rich, velvety, and just slightly tangy from the lemon.
Serve the gravy immediately over mashed potatoes, biscuits, or roasted chicken. If you need to reheat later, do so over low heat, stirring constantly to prevent scorching. The gravy thickens as it cools, so you might need to thin it slightly with a splash of warm broth or milk before serving.
Pro Tips For Making Campbell'S Cream Of Chicken Gravy
- Cook Butter Slowly: Melt the unsalted butter over medium-low heat—rushing it here makes the roux taste raw and floury. I used to crank it up, and the garlic would burn before the flour even toasted. Let it bubble gently for 2-3 minutes first, then add the flour.
- Toast the Flour: Cook the flour in butter for 1-2 minutes until it’s a pale golden color—this removes the raw taste and adds depth. I learned this the hard way after making gravy that tasted like a sad, floury paste. Don’t skip it, even if the recipe doesn’t say so.
- Whisk Like You Mean It: Stir the broth into the roux aggressively at first to break up lumps, then slow to a steady simmer. I’ve seen people pour broth in too fast, and suddenly you’re scraping gravy off the bottom of the pot. A whisk keeps it smooth.
- Temper the Cream: Warm the heavy cream by mixing in a splash of hot broth first—adding cold cream straight to the pot turns it into butter. I was skeptical until I tried it, and now my gravy never curdles. Just a quarter cup of broth mixed in first does the trick.
Essential equipment for perfect results
Saucepan Essentials
You don’t need fancy equipment—just a medium saucepan with sloped sides (like All-Clad Stainless Steel) for even heating and easy whisking. I prefer stainless steel because it distributes heat perfectly and won’t warp over time.
Avoid nonstick pans—they can react with acidic ingredients like lemon juice. A whisk with a long handle (like OXO Good Grips) is a must for smooth, lump-free mixing. 🔥
Heat Control Tools
A kitchen thermometer (like Thermoworks Thermapen) helps monitor your stove’s heat—aim for medium-low after the initial roux stage to prevent burning. If you’re unsure about your stove’s heat settings, this tool takes the guesswork out.
I also keep a small ladle (like Norpro Silicone) handy for adjusting thickness by adding broth or water as needed.
Whisking Up Perfection
Invest in a balloon whisk (like Cuisinart Multi-Clad) for its flexibility—it cuts through thick mixtures better than flat whisks. The key is constant whisking during the roux stage to prevent flour from clumping.
I’ve ruined gravy before by rushing this step, so take your time. A small mixing bowl (like Pyrex glass) comes in handy for pre-mixing flour and cold butter if you’re nervous about lumps.
Storage Containers
For leftovers, use glass storage containers (like Le Creuset Stoneware)—they’re microwave-safe and keep gravy fresh for up to 5 days. If freezing, opt for silicone ice cube trays (like OXO Good Grips) for portion control.
Just pop out a cube or two when you need gravy for a quick meal. The silicone won’t absorb flavors or odors like plastic can.
Optional Upgrades
For ultra-smooth gravy, an immersion blender (like Ninja Countertop) works wonders—just pulse briefly after adding cream. If you love garlic, a garlic press (like OXO Good Grips) ensures even mincing.
And for those who reheat often, a slow cooker on warm setting keeps gravy creamy without scorching. These tools aren’t mandatory, but they make the process even easier. ✨
Nutrition facts
Frequently asked questions
Can I make this gravy without heavy cream?
For a lighter version, substitute the 0.5 cup heavy cream with 0.5 cup whole milk or half-and-half. The texture will be slightly thinner but still rich. If you want extra creaminess without dairy, try coconut milk—just reduce the broth by 0.25 cup to balance the liquid content.
Why did my gravy turn out lumpy?
Lumps usually happen when flour isn't fully incorporated during the roux stage. Always whisk continuously for 1-2 minutes after adding flour to butter. If lumps appear later, blend briefly with an immersion blender or strain through a fine-mesh sieve. For extra insurance, mix flour with cold butter in a bowl before melting.
How do I adjust the thickness if it's too thin or too thick?
For thin gravy, simmer uncovered for 2-3 extra minutes to reduce. Too thick? Whisk in 1 tablespoon broth or milk at a time until smooth. Pro tip: Add a 1 tsp cornstarch mixed with 1 tbsp cold water for instant thickening—stir vigorously until clear and glossy.
Can I make this gravy ahead of time?
Yes! Store in an airtight container in the fridge for 5 days or freeze for 3 months. Reheat gently on low heat, stirring constantly. It thickens when cold, so thin with broth before serving. For meal prep, freeze in ice cube trays—just pop out what you need for quick meals.
What's the secret to making it taste just like Campbell's?
The key is balancing the white pepper (classic Campbell's touch) and lemon juice (brightens richness). Use low-sodium broth for better flavor control, and don't skip the 1-2 minute roux—it builds depth. For extra umami, add 0.5 tsp chicken bouillon powder when whisking in the broth.