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