In a bowl, combine milk powder, flour, bouillon granules, thyme, sage, salt, and pepper, stir with a whisk to blend thoroughly. Cut in butter with a fork until evenly distributed and there are no clumps. Seal in a container in a refrigerator – the mix has a shelf life of 4 weeks in powder form.
To make chicken gravy: 1 cup of cold water to ½ cup of mix. Pour water into a small saucepan, stir mix into the water, using a whisk. Cook over medium heat, stirring constantly, until gravy is smooth and thickened, about 3 minutes, makes about 1 cup.