Place the chicken breasts in the bottom of a slow cooker. Pour the cream of chicken soup and half & half over the chicken.

Add the diced onion, diced celery, minced garlic, and diced potatoes to the slow cooker.

Add the bag of frozen mixed vegetables, sprinkle the poultry seasoning, salt, and pepper over the ingredients. Give everything a gentle stir to combine.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.

About 20 minutes before serving, preheat your oven according to the biscuit package directions, typically around 350-375°F (177-190°C). Bake the biscuits as instructed on the package until they are golden brown.

While the biscuits are baking, carefully remove the cooked chicken from the slow cooker. Shred the chicken using two forks, then return it to the slow cooker and stir to mix it into the sauce.

Taste the filling and adjust the salt and pepper if needed. To serve, ladle the chicken pot pie filling into bowls and top each with a warm biscuit. Garnish with fresh parsley and enjoy!