Gluten Free Chicken Pot Pie Recipe: Dairy Free & Nut Free
The honest verdict
Gluten Free Chicken Pot Pie Recipe Dairy Free Nut Free
This gluten free chicken pot pie recipe is built around a dairy-free, nut-free, and gluten-free approach. The filling uses a roux made with gluten free all-purpose flour and dairy-free butter or olive oil, combined with chicken broth, shredded chicken, and vegetables. The crust is a gluten free pie crust (store-bought or homemade) that is also dairy-free. This recipe is free from wheat, milk, peanut, tree nut, fish, shellfish, and sesame by ingredient choice. Soy may be present in some gluten free flour blends or vegan butter — read labels carefully. Egg is optional in the crust and not required for the filling. Always confirm each ingredient's allergen status with the manufacturer, as formulations change.
Allergen details change and vary by location. This is a general guide — always confirm with the restaurant before ordering. Not official or medical advice.
Key facts
Gluten free flour blends vary widely — some contain soy flour, chickpea flour, or almond flour. Always read the label for hidden allergens.
Dairy-free butter alternatives often contain soy lecithin, which is a concern for soy allergy. Olive oil is a safe swap.
Oat milk and rice milk are naturally nut-free and work well in savory sauces for nut-free cooking.
FDA — Food Allergen Labeling and Consumer Protection Act (FALCPA)
Ingredients & what it's free from
Everything that goes into gluten free chicken pot pie recipe dairy free nut free, and the major allergens this version leaves out. Swap any ingredient with your own trusted, allergen-safe brand and always read labels — formulations differ.
Ingredients
- 2 tablespoons dairy-free butter or olive oil
- 1/3 cup gluten free all-purpose flour blend (check for soy)
- 1 1/2 cups chicken broth (gluten free certified)
- 1/2 cup unsweetened dairy-free milk (oat, coconut, or almond — nut-free if needed)
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 gluten free pie crust (dairy-free, nut-free — store-bought or homemade)
- 1 egg or dairy-free milk wash for crust (optional)
Free from
- Wheat / Gluten
- Milk
- Peanut
- Tree Nut
- Fish
- Shellfish
- Sesame
Free-from as written — verify each ingredient label yourself, since brands reformulate and cross-contact varies by supplier.
Allergen-safe ingredient swaps
Swap out an ingredient to fit another allergy without losing the result. Each swap notes why it works so you can adapt it to what you have on hand.
Use a certified gluten free oat flour or rice flour blend instead of a multi-ingredient gluten free flour blend
Reduces soy risk — many gluten free flour blends contain soy flour or soy lecithin. Single-ingredient flours are easier to verify.
Replace chicken with canned chickpeas or cooked white beans for a vegetarian version
Keeps the recipe nut-free and dairy-free while adding protein. Chickpeas mimic the texture of chicken in the filling.
Use a nut-free dairy-free milk such as oat milk or rice milk instead of almond or cashew milk
Almond and cashew milks contain tree nuts. Oat milk and rice milk are naturally nut-free and work well in savory sauces.
Skip the egg wash and brush the crust with olive oil or dairy-free milk for a golden finish
Removes egg from the recipe entirely, making it egg-free as well. The crust will still brown nicely with an oil wash.
Read this before you order
Cross-contact & severe allergies
A “free of” mark on the grid above means the allergen isn't an ingredient — it doesn't mean the item was made in an allergen-free kitchen. Two things matter most:
Shared fryers & equipment
Cross-contact risk comes from shared kitchen equipment. If you share a kitchen with gluten, dairy, or nuts, use separate cutting boards, utensils, and bakeware. Clean all surfaces and tools thoroughly before preparing this recipe. For severe allergies, consider a dedicated gluten-free toaster or baking sheet.
If your allergy is severe
For anaphylactic allergy to wheat, dairy, or any nut, confirm every ingredient label individually. Gluten free flour blends can vary by brand — some are processed in facilities that also handle wheat or nuts. Vegan butter may contain soy lecithin. Carry your epinephrine auto-injector. If you cannot confirm the allergen status of an ingredient, choose a different brand or omit it.
This guidance is general and can't account for how any single location prepares your food. The restaurant's staff and official allergen menu are the final word — when in doubt, ask, or choose something else.
❓Frequently Asked Questions
Yes, if every ingredient is certified gluten free. The recipe uses gluten free flour and a gluten free pie crust, but cross-contact is the main risk. Use certified gluten free chicken broth, dairy-free milk, and pie crust. Check that your gluten free flour blend is processed in a dedicated gluten free facility. If you share a kitchen, use separate tools and surfaces to avoid gluten cross-contact.
Soy is not a listed ingredient, but it can appear in gluten free flour blends (soy flour) and vegan butter (soy lecithin). Some dairy-free milks also contain soy. To keep the recipe soy-free, choose a gluten free flour blend without soy, use olive oil instead of vegan butter, and pick a soy-free dairy-free milk like oat milk. Read every label carefully.
Yes. The egg is only used as an optional wash for the crust. Skip the egg wash and brush the crust with olive oil or a splash of dairy-free milk instead. The filling itself does not contain egg. This makes the recipe suitable for an egg allergy as well.
A store-bought gluten free pie crust that is also dairy-free and nut-free is the easiest option. Look for brands that use rice flour, potato starch, or tapioca flour. Some refrigerated crusts contain butter or almond flour — check the label. You can also make a simple crust from gluten free flour, dairy-free butter, and cold water. A crust made with oat flour and coconut oil works well too.
Yes, by ingredient choice. The recipe uses no peanut, tree nut, or nut-based ingredients. The risk comes from cross-contact in packaged items. Choose a dairy-free milk that is nut-free (oat milk or rice milk, not almond or cashew). Check that your gluten free flour blend and pie crust are made in nut-free facilities. If you are unsure, contact the manufacturer.
Yes. Assemble the pie completely but do not bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. To bake, add 10-15 minutes to the baking time and bake from frozen. The filling may need a little extra broth when reheating. Freezing does not change the allergen profile — just re-check ingredient labels if you use new brands.
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Please verify before ordering
Allergen info changes and varies by location
Recipes, suppliers, and preparation methods change often and differ between locations, so the details here can go out of date or not match your specific restaurant. Always confirm directly with the restaurant and check its official allergen menu before ordering. This page is a general research summary — it is not official information from the brand, and it is not medical advice. If you have a food allergy, decisions about what is safe to eat should be made with the restaurant and, where relevant, your healthcare provider.