Use bacon fat it will add subtle flavor.

this makes me want chicken pot pie. Can someone share their fav recipes? I often roast a whole chicken and always make chicken salad with the leftovers. I'd love to switch it up and make a pot pie! My neighbor make turkey pot pie with thanksgiving leftovers that is sooo good.

Herbs growing in a planter outside to use in cooking

OP my DD has IBS and intolerance to dairy. Having herbs growing in a pot and making or buying garlic olive oil has really helped.

Almond milk. Dairy free butter or bacon fat.

Anonymous wrote:Any milk substitute will work in this recipe. Coconut, almond, soy, pea, hemp, oat, rice, etc. I’d go with canned coconut milk. Be sure to get plain, unsweetened; and read label if it’s cartoned instead of canned as they sometimes have vanilla.

+1 And I second the suggestion for the unsweetened, PLAIN coconut milk. You will still need chicken stock but adding the milk substitute will add a level of creaminess that is called for in chicken pot pie. I also agree with the suggestions for a different type of fat other than butter. I think bacon fat will impart too much bacon flavor (I absolutely cannot believe I'm saying that!!!) so margarine would be a better choice.

Use chicken fat/bacon fat/other shortening with flour for the roux. Use chicken stock and lactaid or similar milk product for the veloute. If you prefer yours richer flavored, separate his portion out and add cream to your portion at the end for creamy richness.

Earth balance works as butter sub. Half earth balance half bacon fat would be tasty.

Any milk substitute will work in this recipe. Coconut, almond, soy, pea, hemp, oat, rice, etc. I’d go with canned coconut milk. Be sure to get plain, unsweetened; and read label if it’s cartoned instead of canned as they sometimes have vanilla.

Anonymous wrote:

Anonymous wrote: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?

OP here, yes. Thank you.

This is the recipe I normally use. How can I make it dairy free, do you think?

https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

Replace the butter with another fat (olive oil, chicken fat, bacon grease, margarine, whatever you have and like) and replace the milk with chicken stock.

Anonymous wrote:

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.

Mmmmmmmm. Bacon grease.

Consider getting lactose free milk. I know that’s not what you asked, but it exists. Some brands are better than others for drinking, but most are fine as an ingredient.

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

Try sprinkling in sage and onion stuffing mix and stir in and simmer for a few minutes! Adds a nice flavour.

Anonymous wrote: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?

OP here, yes. Thank you.

This is the recipe I normally use. How can I make it dairy free, do you think?

https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

Anonymous wrote: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.

Yes. The recipe I use and love calls for both chicken stock and milk, along with the flour, onion, and seasoning.