Crock-Pot Skinny Chicken Pot-Pie (Dairy-free)
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
Instructions
- In a microwave-safe bowl, add potatoes, onions, carrots, and celery. Cook in microwave for 4 minutes, to soften.
- To make the sauce: melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken broth and thyme, Cook, whisking constantly, until the sauce begins to thicken, about 3-5 minutes.
- Lightly coat the inside of crock-pot with nonstick spray. Season chicken thigh pieces with a pinch of salt and pepper, to taste. Place chicken pieces into crock-pot. Add softened potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaf. Cover and cook on low heat for 3-4 hours or cook on high for 1-2 hours. Add peas. Cover and keep warm for an additional 5 minutes.
- Prepare biscuits according to package instructions. Serve chicken topped with 1 biscuit, if desired.
Nutrition
Serving: 1cupCalories: 164kcalCarbohydrates: 20gProtein: 14gFat: 4gSaturated Fat: 1gCholesterol: 50mgSodium: 345mgFiber: 3gSugar: 4gBlue Smart Points: 3Green Smart Points: 3Plus Points: 4