Chicken Pot Pie Crockpot style

4 boneless skinless chicken breasts (or chicken tender strips)
5 cups cubed potatoes
2 cups diced carrots
1 chopped onion
1 teaspoon salt (or Johnny's seasoning salt)
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cans cream of chicken soup
1/2 soup can water
1/2 pkg frozen petite peas
1 roll Grands biscuits (cooked to package directions)
shredded cheddar cheese

Place potatoes, carrots and onion in bottom of crock pot. Top with chicken breast. Pour soup over top of chicken. Add water. Cook on high for 3 - 4 hours or on low for up to 8 hours. Remove chicken and shred, then add back to the veggies. Add the frozen peas and stir well. Cook about 20 minutes longer while your biscuits are baking. To serve, slice biscuits in half and place on plate. Top with chicken mixture and then shredded cheese.