Slow Cooker Chicken Pot Pie

Chicken Breasts are $1.99/lb at Price Chopper Supermarkets this week. I've stocked up and here is what I am going to make in my slow cooker tomorrow night. 

Ingredients

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
1 container Pillsbury biscuits

Cooking Instructions

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more. 
3. Bake the biscuits according to the package instructions
4. Once the biscuits are baked, split and serve the pot pie filling over the biscuits

Fancy Variation

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
3. Spoon filling into individual ramekins and place uncooked biscuit on each ramekin.
4. Place ramekins on baking sheet and in oven and bake according to biscuit package instructions.