Go Back

Shredded Chicken Gravy

A rich, creamy shredded chicken gravy perfect for serving over biscuits or mashed potatoes, transforming leftover chicken into pure comfort food.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Melt butter in a large skillet or saucepan over medium heat. The butter should sizzle gently without browning. Whisk in flour gradually, creating a smooth paste. Cook for 2-3 minutes, stirring constantly.
  2. Pour chicken broth in slowly while whisking continuously to prevent lumps. Add milk gradually, maintaining steady whisking motion until smooth and creamy.
  3. Stir in garlic powder, onion powder, and thyme. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until it coats the back of a spoon.
  4. Add shredded chicken to the creamy base, stirring gently to coat every piece. Simmer for another 3-4 minutes until heated through.
  5. Remove from heat and stir in fresh parsley. Taste and adjust seasoning if needed. Serve immediately while hot and creamy.

Notes

Use rotisserie chicken or prepare shredded chicken in slow cooker the night before for quicker preparation. Don't rush the roux - cook flour and butter properly to prevent lumpy gravy. Add liquids gradually while whisking. Avoid boiling once milk is added to prevent curdling. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently on stovetop with splash of milk to restore creaminess.