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Chicken Pot Pie Milk Substitute

I will be making this for the upcoming holidays, but want to know which milk substitute to use. I plan on using America Test Kitchen's recipe.

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  1. if its roux based, almond milk.

    1. Why should it have any milk? Chicken stock can be the base for the gravy.

      Even if you don't go the full pie route with crust, you can still test alternatives making the chicken and vegetables in gravy base.

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      Just realized this in the Kosher section - all the more reason to go with the chicken stock. And chicken fat for the roux.

      4 Replies
      1. re: paulj

        +1 -- I usually don't put dairy in my chicken pot pie -- it's richer with the milk/cream/creme fraiche, but it can be absolutely scrumptious with just stock.

        1. re: sunshine842

          One more +1 for dairy-free always. I make a roux with oil and flour, add chicken broth, and go from there. Why mute the chicken taste with a dairy analog?

          1. re: rockycat

            I agree - I used Inagine Creamy Portablello Mushroom soup - it is Pareve - as a poaching liquid for the Chicken as well as to aid in the roux -

            1. re: weinstein5

              Piping in to say I while I am not kosher I don't use dairy in most of my pot pies. I make my roux with schmaltz and flour.

      2. Sigh. America's Test Kitchen. So many of their amazing recipes are based on a meat-dairy combination. They usually give a small technical answer as to why using milk (or using milk vs. cream) is a better choice. If you can post that, we could give a better idea.

        If not, I'd second almond milk. Make sure is is UNsweetened and UNflavored. I once accidentally added a bit of vanilla soy milk to something and figured that since it was so little, I'd be ok. It wasn't. It was horrible. Let us never speak of it again.

        1. Mimiccreme. I make this a lot. Equal parts canned condensed chicken broth and Mimiccreme.

          Almond milk is thin, Mimiccreme is ... creamier.

          1. Thank you, everyone ! I've decided to stick with the chicken broth. The recipe was discussing the depth, creaminess, texture, taste, etc, of using milk/ heavy cream and I was afraid I'd forfeit that

            1 Reply
            1. re: ettilou

              nope...you don't have to forfeit anything but tasting like milk. Pie with broth can be just as deep, creamy, silky, and rich.