Can I swap soy milk for cream in a chicken pot pie? 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?
Yes, you can use soy milk, but it will definitely affect the flavor. If you like the flavor of soy milk, go ahead, but I don't find it that appealing. 

Instead, I suggest using full fat coconut milk or coconut cream (you can find it in the international foods aisle in most grocery stores). I have used this subsitution several times before, and it will give a hint of coconut taste, but I think the overall flavor for your recipe would be richer.

Another alternative is to just use an additional 1/4 c. of broth and leave out the cream or any dairy substitute all together.

Edit: I'm not 100% sure on the texture, but soy milk is fairly "watery" compared to cream, so, again, I think a richer/fattier "milk" would be better.