I'm going to be making a chicken pot pie for a friend who is trying to eliminate dairy. Part of the instructions call for making a roux, then adding chicken stock (5 cups) and heavy cream (1/4 cup) to create the sauce for the filling.
I can substitute an oil for the butter, and I think that the relatively small amount of cream is more for appearance than flavor or thickening. If I use soy milk instead of heavy cream, will the consistency stay essentially the same? Are there going to be any impacts on the flavor?