What is in Chicken Gravy Mix? An In-Depth Look at the Ingredients

January 9, 2026 •

4 min read

After World War II, the popularity of convenient, shelf-stable foods like chicken gravy mix soared in American households. This pre-packaged blend of thickeners, flavorings, and seasonings offers a quick way to create a savory sauce, but what exactly goes into that powder? A typical mix contains a base of flour or starch, dehydrated chicken broth, and a host of seasonings and enhancers.

Quick Summary

Chicken gravy mix typically contains thickening agents like starches or flour, a flavor base from dehydrated chicken broth or bouillon, and a mix of herbs, spices, and flavor enhancers.

Key Points

Thickening Agents: The base of most gravy mixes is a thickener like wheat flour, cornstarch, or modified food starch, which helps create the desired texture when heated with liquid.
Flavor Base: Dehydrated chicken broth or bouillon provides the core chicken flavor, while herbs and spices like onion, garlic, sage, and pepper add depth.
Fat and Enhancers: Powdered fat sources like butter powder or palm oil are included for richness, and flavor enhancers like MSG and yeast extract amplify the savory taste.
Health Considerations: Store-bought mixes are often high in sodium and may contain gluten or artificial ingredients, which are important factors for those with dietary restrictions to consider.
Homemade vs. Store-Bought: While commercial mixes offer maximum convenience, a homemade mix gives you full control over ingredients and sodium levels, though it requires more initial prep time.
Simple Preparation: Most mixes are prepared by whisking the powder with water and heating until it thickens, making it a quick and easy option for busy cooks.

The Core Components of Chicken Gravy Mix

Understanding what gives gravy its signature texture and taste begins with its core components. The powdered mix is a careful combination of several elements designed for reconstitution with water or another liquid. At its heart, every mix includes a thickener, a flavor base, and often a source of fat.

Thickeners: The Foundation of Gravy Texture

The ability of gravy to thicken comes from starches and flours. These ingredients, when heated in a liquid, cause the mixture to become viscous. Common options include:

Wheat Flour: A traditional thickener, wheat flour relies on starch gelatinization to create a smooth, consistent gravy.
Corn Starch: This offers a more translucent and glossy finish compared to flour-based gravies and is a common ingredient.
Modified Food Starch: Often used for its stability and resistance to breakdown during cooking, it provides reliable thickening.

The Flavor Base: Dehydrated Chicken Broth

To provide the savory chicken flavor, manufacturers use a concentrated, dehydrated chicken broth or bouillon powder. This component is essentially what differentiates the mix from a generic gravy product. It provides the essential meaty, savory foundation that is then built upon with other seasonings. Some brands may use a vegetarian or vegan chicken-flavored bouillon to create a plant-based alternative.

The Fat Component

To add richness and mouthfeel, a source of fat is typically included. In dry mixes, this is often in a powdered form, such as butter powder or powdered shortening derived from ingredients like palm oil. This eliminates the need for the user to add their own fat, simplifying the process and ensuring consistent results. The type of fat can also affect the gravy's overall health profile, with some containing trans or saturated fats.

Seasonings and Flavor Enhancers

Beyond the primary thickeners and flavor base, a mix of additional ingredients is used to round out the taste and aroma. These ingredients are crucial for achieving a complete, savory profile.

The Herb and Spice Blend

A signature blend of herbs and spices gives each brand its distinct character. Common additions include:

Onion and garlic powder
Celery seed
Herbs like sage, thyme, rosemary, and parsley
Black pepper

Salt and Flavor Boosters

Salt is a critical component, and many commercial mixes are quite high in sodium. Additionally, other flavor enhancers are frequently used to amplify the savory taste, also known as 'umami'. These include:

Monosodium Glutamate (MSG): A well-known flavor enhancer that is often included to boost the overall savory quality.
Hydrolyzed Vegetable Protein: Derived from corn or soy, this ingredient provides a rich, savory flavor.
Yeast Extract: Another common flavor booster that provides a savory depth.
Disodium Inosinate and Guanylate: These are often used synergistically with MSG to create a more intense umami flavor.

Homemade Mix vs. Store-Bought Mix

When considering chicken gravy, many wonder about the trade-offs between making it from scratch and using a pre-packaged mix. Here is a comparison:


Feature	Homemade Mix (DIY)	Store-Bought Mix (Commercial)
Ingredient Control	Complete control over ingredients, allowing for low-sodium, gluten-free, or additive-free versions.	Little to no control over specific ingredients, often high in sodium and may contain additives.
Cost	Often cheaper per serving as bulk ingredients like flour and spices cost less over time.	Generally inexpensive, especially in bulk, offering a low upfront cost.
Convenience	Requires initial prep time to mix and store ingredients, but is very quick to use later.	Extremely convenient, requiring minimal steps to prepare.
Flavor Customization	Highly customizable; you can adjust herbs, spices, and salt to personal taste.	Fixed flavor profile, though some can be enhanced with added broth or herbs.
Shelf Life	Can be stored for months in an airtight container in a cool, dry place.	Long shelf life, typically up to a year or more when unopened.

How to Use Chicken Gravy Mix

Using a standard powdered mix is designed to be a straightforward process:

Whisk the Mix: In a saucepan, whisk the dry mix with the specified amount of water or chicken broth until smooth. Using broth instead of water can add a richer flavor.
Bring to a Boil: Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching and lumps.
Simmer and Thicken: Once boiling, reduce the heat and simmer for about a minute, or until the desired thickness is reached.
Serve: Remove from heat and serve immediately over roasted chicken, mashed potatoes, or biscuits.

For a more detailed DIY recipe, you can learn to make your own chicken gravy mix.

Conclusion

Chicken gravy mix is a marvel of food science, combining a strategic blend of thickeners, dehydrated flavor agents, and seasonings to create a consistent, savory sauce in minutes. While it offers unparalleled convenience, it often comes with higher sodium levels and a fixed flavor profile compared to a homemade version. By understanding what's inside, home cooks can make an informed choice, whether they reach for the packet for a quick meal or decide to craft a more customized mix from scratch.

Frequently Asked Questions

Not necessarily. Many commercial chicken gravy mixes contain wheat flour as a thickening agent. If you have a gluten sensitivity, it is crucial to check the ingredient label and look for specifically marked gluten-free products, or consider making a homemade version using cornstarch or rice flour.

Yes, a significant health consideration for many chicken gravy mixes is their high sodium content. The concentrated bouillon and added salt contribute to this, so individuals on low-sodium diets should be mindful of portion sizes or opt for reduced-sodium options.

To make gravy from a mix, you typically whisk the powder into a specified amount of water or other liquid in a saucepan. Heat the mixture over medium-high heat, whisking constantly, until it comes to a boil. Then, reduce the heat and simmer until it reaches your desired thickness.

An unopened packet of chicken gravy mix can last for up to a year, often past the 'best by' date if stored in a cool, dry place. Once opened, it's best to use it within about six months and keep it in an airtight container to prevent moisture and clumping.

To enhance the flavor of a chicken gravy mix, try substituting chicken broth for water. You can also add a small amount of roasted pan drippings, a dash of herbs like thyme or sage, or a pinch of extra black pepper for a more robust, homemade taste.

The primary difference lies in ingredient control. A homemade mix gives you complete control over the ingredients, allowing you to avoid additives and manage sodium levels. Store-bought mixes offer unparalleled convenience but use pre-selected ingredients, often for maximum shelf life and consistent flavor.

Yes, chicken gravy mix can be a versatile ingredient. It can be used as a seasoning base for casseroles, added to slow cooker chicken dishes to create a quick gravy, or incorporated into creamy chicken and dumpling recipes.