Start by prepping all your vegetables: peel and cut the potatoes into 1/2-inch cubes, dice the onion into 1/4-inch pieces, and dice the celery into 1/4-inch pieces. Cut the chicken breasts into bite-sized pieces (roughly 1-1.5 inches). In your slow cooker, combine the cream of chicken soup, milk, poultry seasoning, salt, pepper, and garlic powder, stirring until smooth and well combined. This creates your seasoned base before adding anything else.

Add the prepared potatoes, onion, and celery to the creamy soup base, stirring gently to combine. Then add the diced chicken pieces and the frozen mixed vegetables directly to the pot—no need to thaw them first, as they'll cook perfectly in the slow cooker. Stir everything together until well combined, making sure the chicken is distributed throughout and coated with the creamy sauce.

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender and the chicken is cooked through. I like to give it a gentle stir halfway through cooking if you're home, though it's not essential. The longer, slower cooking brings out the most flavor and creates a more creamy, cohesive filling.

Once the cooking time is complete, carefully remove the chicken pieces from the slow cooker using a slotted spoon or tongs and place them on a cutting board. Shred the chicken using two forks or a potato masher, breaking it into smaller, more tender pieces. Return the shredded chicken to the pot and stir well to distribute it evenly throughout the creamy filling. Taste and adjust seasonings if needed—the filling should be rich, creamy, and full-flavored.

While the chicken mixture is finishing its cooking time or right when you're about to serve, preheat your oven according to the package directions for the Grands biscuits (typically 350-375°F). Place the thawed biscuits on a baking sheet and bake according to package directions, usually 12-15 minutes, until they're golden brown and cooked through. This timing ensures the biscuits are warm and fresh when you serve them, rather than sitting around getting stale.

Ladle the creamy chicken and vegetable mixture into bowls. Top each bowl with one warm biscuit and serve immediately. The biscuit will soften slightly from the steam and warmth of the filling, creating that classic pot pie experience in a comforting, easy slow cooker format.