Crockpot Chicken & Dumplings

I was flipping through one of my slow cooker cookbooks today and found this recipe. It is now officially "what's for dinner." :) It's in the crock pot and is smelling delicious! It was super easy so I thought I'd share. I made a few modifications to this recipe, such as fat free cream soups and sea salt instead of kosher, so we'll see how it turns out!

2 boneless, skinless chicken breast, cut into bite-sized pieces
2 medium carrots, cut into 1 inch slices
2 ribs celery, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups chicken broth
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 16 oz can buttermilk biscuits
1/2 cup frozen green peas

Place the chicken pieces, carrots, celery, soups, broth, garlic powder, thyme, salt, and pepper in a 3 quart crock pot and mix to combine thoroughly. Cut five of the buttermilk biscuits into quarters. Add to the chicken mixture and lightly combine. Cover; cook on low 6-8 hours or on high for 3-4 hours. Fifteen minutes prior to serving, bake the remaining biscuits as directed. Add the peas to the chicken and dumplings about 2 minutes before serving, or until warmed through. To serve, spoon the chicken and dumplings into individual bowls and top each serving with a warm biscuit. Ladle additional sauce over the top, if desired.