Anonymous wrote:You can substitute Crisco for the butter. So make a roux with Crisco and flour. Then add chicken stock and/or chicken bouillon and water to make the gravy. It should still taste fine and will be lactose free.

Do not use crisco

Make a pot of stock.

Let it cool.

The fat will rise to the top and solidify.

Use that fat. It is natural and digestible. Crisco is not.

Use the stock to make the sauce. 100% better than using milk.

roux uses butter or fat, not milk. I’ve used vegan alternatives like Earth Balance, and it works well.

As far as making the sauce creamier than a roux will provide, if that’s what your goal is, any lactose free milk will work prefectly in place of normal milk in the recipe.

Roux does not have milk.

Anonymous wrote:Without milk? Roux isnt made with milk. Do you mean without dairy? Roux is traditionally made with butter and flour. You can use bacon grease.

+1 on the bacon grease.

Your problem is not the roux it's the bechamel. You're asking how to get the sauce for the pot pie thick and creamy without milk, right?

When I make gravy for thanksgiving - I take the drippings and separate the fat from the liquid. The fat is mixed with flour to create the roux. You want to heat the fat and the flour so that it no longer has the flour smell before you add it into what ever you are making.

I never use milk in pot pie. Roux works with any kind of fat - just keep the fat next time you roast a chicken (it freezes). That +flour = roux, then add chicken stock for a thick gravy for the pot pie.

Without milk? Roux isnt made with milk. Do you mean without dairy? Roux is traditionally made with butter and flour. You can use bacon grease.

You can substitute Crisco for the butter. So make a roux with Crisco and flour. Then add chicken stock and/or chicken bouillon and water to make the gravy. It should still taste fine and will be lactose free.

When I make chicken pot pie I add chicken stock to the butter/flour mixture. I do add some cream at the very end to give it some richness but you don’t have to.

Agreed, stock will be great. If you want it creamier, bread crumbs can actually help.

Firstly, roux is fat and flour. Secondly, you can make a veloute with roux and stock for the sauce of a chicken pot pie. You don't have to add milk. But you could add some Lactaid me thinks.

Pp again - what you meant was how to make the sauce, yes? Roux is the butter flour mixture that is cooked until it browns. If you can’t use butter use oil, add the flour, let it bubble, then add chicken stock and let it thicken.

Just use chicken stock instead of milk. It’s even tastier, I think.

My son loves chicken pot pie, but is lactose intolerant.