Crock Pot Chicken Pie

1 lb boneless, skinless chicken thighs
salt and black pepper, to taste
1 lb red potatoes, diced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 bay leaves
1 C corn kernels, frozen, canned or roasted
1 C frozen peas
1-16 oz tube refrigerated buttermilk biscuits
2 T chopped fresh parsley leaves

FOR THE SAUCE
3 T unsalted butter
3 cloves garlic, minced
1/2 C all-purpose flour
2 C chicken stock
1/2 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried oregano
Pinch of paprika
salt and black pepper, to taste

To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about one minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about five minutes; season with salt and pepper, to taste. Lightly coat the inside of a six-quart slow cooker with nonstick spray. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Prepare biscuits according to package instructions. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.