⭐ Lard (Best Fat-Free Option)
1:1 by volume Quick tip: Traditional fat for flaky pastry, lends a tender, flaky crust but with a pork flavor.
Lard is a rendered pork fat that has been used historically for pie crusts due to its ability to create a very flaky and tender texture. Its fat crystals are larger and more stable during baking, which helps produce layers in the crust.
When substituting lard, ensure it is cold and cut into the dough quickly. Be aware that lard has a distinct pork flavor that may alter the overall taste profile of the chicken pot pie.
Compared to coconut oil, lard provides superior flakiness but introduces animal flavor notes that may not suit all palates or dietary restrictions.