Preheat the crockpot/slow cooker.
Add to the preheated crock pot, the cubed chicken, onion, potatoes, cream of chicken soup, chicken broth, salt, and pepper.
Cover the crockpot with the lid and cook approximately 1 hour on high heat. After an hour, turn the crock pot down to low heat and add the carrots and celery; cook approximately 4 additional hours. If you need to be away from the house all day, throw everything in the crockpot (except for frozen peas and biscuit dough) and cook on low for 8 hours.
Once the chicken, potatoes, and carrots are soft and tender, add and stir in the frozen peas and salt and pepper to taste.
Place the raw (uncooked) biscuit dough, in a single layer, on the top of the ingredients, and then cover with the lid. DO NOT STIR. For best results, the casserole should be bubbly hot before adding the biscuit dough.
Let the biscuits cook for about 15 to 20 minutes or until biscuit dough is completely cooked.
Turn the crock pot off and let sit, with the lid off, until the casserole cools to an edible temperature.
Serve in individual soup bowls and enjoy!
* See Bechamel Sauce - Basic White Sauce for variation instructions to make your own cream of chicken soup.
** Can substitute Johnny’s Seasoning for Salt and Pepper.
*** To make your own dumplings, mix 2 cups Bisquick baking mix with 2/3 cups of milk. Stir together until combined. If needed, add a little extra milk for dough to clump together and be slightly tacky to touch. Makes about 10 dumplings.
Chicken and Dumplings Recipe: https://whatscookingamerica.net/Soup/Chicken-Dumplings.htm