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wow. that sauce was so good!

Unsweetened hemp milk is a good substitute. It has a lot of body and a creamy mouthfeel. Unsweetened almond milk would work as well, providing another layer of flavor to the profile.

This does look delicious thanks for the recipe. And FYI a béchamel made with stock instead of milk is actually a velouté. Veloutés are great for things like chicken pot pie and many other dishes.

We actually did a whole cooking course on this at rouxbe. Not sure if you have heard of us, but we have an online cooking school.

Well anyhoo, thanks for sharing your yummy recipe, will give it a try.

Sorry, I'm confused... do you saute the chicken in the broth/milk/whatever sauce or seperately?

@Pauper Nick - Thanks, and it really is delicious.

@soyviz - Thankfully, no! Just plain old regular flu.

@dhorst - The peas are indeed delicious. I highly recommend them as an addition.

@Jim55912 - I used milk with no curdling problem. There's plenty of stock in there, plus the roux, which prevents curdling. I prefer milk to keep the sauce light.