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.
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.
Just realized this in the Kosher section - all the more reason to go with the chicken stock. And chicken fat for the roux.
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.
Mimiccreme. I make this a lot. Equal parts canned condensed chicken broth and Mimiccreme.
Almond milk is thin, Mimiccreme is ... creamier.