Upside-down crockpot chicken “pot pie”

This is reminiscent of store-bought pot pies with pastry.
4 boneless chicken breast halves, diced
10 medium-sized red potatoes, cut into quarters
8 oz package baby carrots, cut into 1-inch pieces
1 C chopped celery
2 26-oz cans of cream of chicken soup (condensed)
2 t salt
4 cloves garlic, minced
1 T pepper
16-oz bag of frozen mixed vegetables
1 package large flaky refrigerator biscuits

In a large crockpot, combine everything but the frozen veggies and biscuits. Cook on high for 5 hours.
Add the frozen mixed vegetables and cook for one more hour.
During the last hour, make the refrigerator biscuits as directed on the package.

To serve, split biscuits, set on a plate, and ladle hot stew over top. You can also set half a biscuit on top, for a right-side up “pot pie.”