How do you get a nice yellow gravy color when making a chicken pot pie? I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most people eat with their eyes first so....

Is the yellow color artificial or natural, and what can be added/removed to create this?
I've only seen that color in canned cream of chicken soup and I'm dubious of its source.
I personally don't feel like it has to be yellow.

If your goal is just color I would use turmeric- it is my yellow-stain of choice.