Crock-Pot Skinny Chicken Pot-Pie (Dairy-free) | WW Points | Skinny Kitchen

Ingredients

• 2 cups potatoes, (peeled and diced)
• 1½ cups onion, (diced)
• 1 cup carrots, (peeled and diced)
• 1 cup celery, (diced)
• 3 tablespoons Smart Balance Light or Earth Balance vegan butter or your favorite dairy-free butter
• 1 tablespoon garlic, (minced)
• ½ cup all-purpose flour
• 1 (14.5 oz) can reduced-sodium chicken broth, (I like Swanson's)
• 1 teaspoon dried thyme
• 1 pound boneless, skinless chicken thighs, (cut into small pieces)
• Kosher salt and freshly ground black pepper, (to taste)
• 1 bay leaf
• 1 cup frozen peas, (defrosted)
• 1 (16 oz.) tube refrigerated buttermilk biscuits