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In a skillet, melt butter over medium heat. Add in flour, then whisk together, cooking for one minute.
Raise heat to medium high, and slowly whisk in almond milk and chicken stock. Continue to whisk while the mixture boils for 2-3 minutes. It should begin to thicken. If it’s taking longer than a few minutes, increase the heat. Season with garlic powder and salt.
After it thickens, remove from heat and let it cool (It will thicken more as it cools).
Use in place of your canned condensed cream of chicken soup. It’s also freezer friendly if you want to prep it ahead of time. Yields about 1 cup.