Is Vegetable Oil a good vegan substitute for Coconut Oil in Chicken Pot Pie?

Yes. Common neutral oil but liquid at room temperature, leading to a less flaky crust. Use a ratio of 3/4 the volume of coconut oil.

Vegan

Vegan Coconut Oil Substitute in Chicken Pot Pie

2 tested vegan options that contains no animal products (no eggs, dairy, honey, or meat). Each with exact ratios and tips for Chicken Pot Pie.

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Quick Answer

The best vegan substitute for Coconut Oil in Chicken Pot Pie is Avocado Oil (3/4 the volume of coconut oil (e.g., 3 tbsp avocado oil per 4 tbsp coconut oil)). Neutral flavor and high smoke point but liquid at room temperature, which may affect crust texture.

Vegan Coconut Oil Substitutes for Chicken Pot Pie

Substitute	Ratio	Notes
⭐ Avocado Oil	3/4 the volume of coconut oil (e.g., 3 tbsp avocado oil per 4 tbsp coconut oil)	Neutral flavor and high smoke point but liquid at room temperature, which may affect crust texture.
Vegetable Oil	3/4 the volume of coconut oil	Common neutral oil but liquid at room temperature, leading to a less flaky crust.

Detailed Guide: Vegan Coconut Oil Substitutes in Chicken Pot Pie

⭐ Avocado Oil (Best Vegan Option)

3/4 the volume of coconut oil (e.g., 3 tbsp avocado oil per 4 tbsp coconut oil)

Quick tip: Neutral flavor and high smoke point but liquid at room temperature, which may affect crust texture.

Avocado oil is a healthy oil with a mild flavor and high smoke point, making it suitable for cooking the filling. However, because it is liquid at room temperature, it does not provide the solid fat structure needed for a flaky crust.

To use avocado oil successfully, it is best reserved for sautéing the filling ingredients rather than in the crust. If used in the crust, combine with chilled solid fats to mimic coconut oil’s properties.

Compared to coconut oil, avocado oil will result in a denser, less flaky crust but can enhance the filling’s richness without overpowering flavors.

Vegetable Oil

3/4 the volume of coconut oil

Quick tip: Common neutral oil but liquid at room temperature, leading to a less flaky crust.

Vegetable oil is often used as a general-purpose cooking oil and has a neutral flavor that won’t interfere with the pot pie’s taste. However, it is liquid at room temperature and lacks the solid fat crystals necessary for creating a flaky crust.

If used, vegetable oil is best suited for cooking the filling rather than the dough. For the crust, it can be combined with solid fats or avoided to maintain proper texture.

Compared to coconut oil, vegetable oil results in a softer, less flaky crust and may produce a greasier mouthfeel.