Place the chicken breasts in the bottom of a slow cooker insert. Top with the chopped onion and mixed vegetables.

In a small bowl, combine the cream of chicken soup, milk and gravy packet. Add the garlic powder, poultry seasoning, salt and pepper and stir to combine. Pour the gravy mixture over the veggies in the slow cooker. No need to mix.

Cover and cook on low for 5-6 hours or high for 2 ½-3 hours, until the chicken is cooked through.

Bake the biscuits according to package directions just before the cook time is up.

Remove the chicken breasts from the slow cooker and place on a cutting board.

In a small bowl, combine the cornstarch with 1 tablespoon of water and stir to mix. Add the slurry to the crock pot and mix into the sauce and vegetables. Let the mixture cook (on either high or low, whatever you had set previously), uncovered, for 5 minutes to thicken.

Meanwhile, chop the chicken into bite-sized pieces.

Return the chicken to the slow cooker insert and stir to combine. Let sit for 5-10 minutes to allow the flavors to mingle.

Serve the chicken pot pie hot with freshly baked biscuits to go with it.