Poultry Gravy

Made with real ingredients no artificial flavors, colors or fillers. 

To make gravy:

No drippings: Melt 2 tablespoons butter in saucepan. Add 1 pack gravy mix whisk to combine and cook 1 minute. Add 1 cup of water or broth. Whisk until thickened and serve.
With Drippings: Heat 1/2 cup of pan drippings in saucepan.  Add 1 pack gravy mix whisk to combine and cook 1 minute. Add 3/4 cup of water or broth. Whisk until thickened and serve.        
All Drippings: Heat 1 1/4 cup of pan drippings in saucepan.  Add 1 pack gravy mix whisk to combine and whisk until thickened.

Can be made ahead and stored in refrigerator for two days.

INGREDIENTS:   LOW SODIUM YEAST FREE CHICKEN BROTH POWDER (CHICKEN STOCK POWDER(CHICKEN, WATER) NON GMO CORN & POTATO STARCH, PARSLEY, LOVAGE, SALT, PAPRIKA, PARSNIP, THYME, NUTMEG, TURMERIC, BLACK PEPPER), SAGE, THYME, ROSEMARY,MARJORAM, WHITE PEPPER   

Easy Skillet Pot Pie:

This comes together so fast and there's only one pan to cleanup. Comfort food at it's finest!

1 package poultry gravy

2 tablespoons butter

2 cups chicken broth or milk

2 cups diced cooked chicken - great for using up leftover rotisserie chicken

1 12oz bag frozen mixed vegetables or fresh. If using fresh parboil the veggies or dice small. 

1 homemade pie crust or 1 package ready made pie crust

1 large potato (russet or golden) washed and diced. Peeling is optional

Melt butter in oven safe skillet over medium low heat.

Add package poultry gravy and whisk to combine and continue to whisk for about 2 minutes. Slowly pour in broth or milk and whisk to combine. Add diced cooked chicken, vegetables and potatoes. Top with pie crust or you even use leftover stuffing. 

Bake in preheated 350 oven for 45 minutes or until pie crust is golden brown and filling is bubbling.

Remove from oven and serve. Enjoy!