Chicken or Turkey in Gravy, From Scratch–Using Canned Chicken
This is an easy food storage recipe for creamed chicken made from canned chicken or turkey. The canning liquid is used in the sauce to give it extra flavor. To make this dish gluten free and dairy free simply use rice flour instead of all purpose flour and soymilk instead of reconstituted dairy milk.
Chicken or Turkey in Gravy, From Scratch
- 12 ounce can of chicken or turkey, undrained
- 1/4 cup butter or alternative of your choice
- 1/4 cup all-purpose flour OR rice flour
- 1 cup water
- 1 teaspoon chicken broth powder or 1 bouillon cube
- 1/2 cup reconstituted milk OR soymilk
- 1/2 teaspoon thyme
- Good dash black pepper
In a medium-sized saucepan melt the butter or alternative over a low flame. Stir in the flour until it absorbs the fat. Gradually add the water. Whisk the mixture until it’s completely smooth. Add the undrained chicken, broth powder, milk and seasonings. Bring the mixture to a boil over medium heat. Simmer for 5-minutes or so, to thicken the sauce and blend the flavors. Serve over mashed potatoes. Makes 4-servings. Add hot bread, peas and carrots, and canned peaches for a complete meal.
Fred always adds a can of mushrooms to this dish. Use the liquid drained from the mushrooms as part of the 1-cup water called for in making the sauce.