Crock-Pot Skinny Chicken Pot-Pie (Dairy-free)

All the flavors of a classic pot pie made easy in the crock-pot. And, no crust required. Ready to bake, buttermilk biscuits are baked instead. Each serving has 264 calories, including 1 biscuit and 8 grams of fat. Without a biscuit, 164 calories and 4 grams of fat.
Crock-Pot Skinny Chicken Pot-Pie (Dairy-free)

Helpful Tips About this Recipe

Makes 8 servings. Each serving 1 cup filling plus 1 biscuit.
Shopping Tips
I used Pillsbury Flaky Layers Biscuits Buttermilk (10 count) and based my nutrition facts using them. Each has 100 calories. Most supermarkets sell these in the refrigerated section.

WW Freestyle SmartPoints w/o biscuit
WW SmartPoints w/o biscuit 3Green
WW Freestyle SmartPoints with biscuit 7-Blue
WW SmartPoints with biscuit 7-Green

WW Points Plus with w/o biscuit 4
WW Points Plus with biscuit 7
SKINNY FACTS: for 1 serving (w/o) biscuit
164 calories, 4g fat, 1g sat. fat, 50mg chol, 14g protein, 20g carbs, 3g fiber, 345mg sodium, 4g sugar
SKINNY FACTS: for 1 serving (with biscuit)
264 calories, 8g fat, 2g sat. fat, 50mg chol, 16g protein, 34g carbs, 4g fiber, 707mg sodium, 6g sugar
FACTS: for Freestyle SmartPoints (w/o biscuit)
139 calories, 1g sat. fat, 12g protein, 1g sugar
FACTS: for Freestyle SmartPoints (with biscuit)
238 calories, 2g sat. fat, 14g protein, 3g sugar


Crock-Pot Skinny Chicken Pot-Pie (Dairy-free)

Crock-Pot Skinny Chicken Pot-Pie (Dairy-free)

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Prep Time 20 minutes
Crock-Pot Time: 3 hours
Total Time 3 hours 20 minutes
Course Main Course, Soup
Cuisine American
Servings 8
Calories 164 kcal


  • 2 cups potatoes, peeled and diced
  • 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


  • 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.


Serving: 1cupCalories: 164kcalCarbohydrates: 20gProtein: 14gFat: 4gSaturated Fat: 1gCholesterol: 50mgSodium: 345mgFiber: 3gSugar: 4gBlue Smart Points: 3Green Smart Points: 3Plus Points: 4
Tried this recipe?Let me know how it was!


  1. My mistake. I’ve added dairy-free (vegan) butter options. Thanks, Susan!
    My very best,

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