The Best Chicken Gravy

A close up of brown chicken gravy on a plate next to a chicken breast


  • 2 1/2 cups Pan Drippings
  • 1 tsp Powdered Garlic
  • 2 tsp Powdered Mushroom (I use powdered shiitake)
  • 1 TBS Softened Butter (Sub with Coconut oil to make Dairy free)
  • 1 TBS Corn Starch (or arrowroot powder)
  • 1 tsp Salt
  • 1 tsp Pepper


  1. Combine the butter and corn starch into a paste and set aside.
  2. In a sauce pan bring the pan drippings to a simmer and add the spices.
  3. Add the cornstarch paste and whisk until fully incorporated. Everything should begin to thicken. Check the taste and add more salt and pepper if needed.
  4. Remove from burner and put it in a pour-able serving container.