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Place the cubed chicken, cream of chicken soup, milk, cubed potatoes, onion, celery, garlic powder, poultry seasoning, salt and pepper into a greased 4- or 5-quart slow cooker. Stir everything together. Editor’s Tip: Before adding everything, spray the inside of the slow cooker with nonstick spray to prevent sticking.
Set the slow cooker to low and place the lid on the slow cooker. Cook the ingredients for about 4-½ to 5 hours. Add the thawed mixed veggies and cook for another 30 minutes. The chicken should be cooked through and the potatoes tender.
About 20 minutes before the filling is finished, prepare the biscuits in the oven according to the package directions, baking them until they’re puffed and golden brown.
Spoon the creamy chicken potpie filling into soup bowls and top each serving with a biscuit. Serve immediately.