1Spray your crockpot with non-stick spray. Place chicken breasts at the bottom, and season with 1 tsp each of garlic powder, onion powder, and black pepper.
2Pour the cream of chicken and celery soups over the chicken.
3Add the frozen mixed veggies on top, then sprinkle the remaining garlic powder, onion powder, and black pepper.
4Cook on LOW for 6-8 hours, or HIGH for 4 hours, until the chicken is cooked through and easy to shred.
5About 15-20 minutes before serving, bake your biscuits according to package instructions.
6Shred the chicken in the crockpot, mixing it with the gravy and veggies.
7Serve with a warm biscuit, or split the biscuit and top it with the chicken pot pie mixture.