slow cooker chicken "pot pie"

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I got this recipe from another blog I read. The author had gotten the recipe from Allrecipes.com, where it was called chicken and dumplings. Geoff and I thought it was more like a pot pie, so I'm renaming it here. The crust isn't a traditional pot pie crust, which is why I'm putting that part in quotes.

Maybe if you left out the veggies, it would be more chicken-and-dumplings-ish.

3 skinless, boneless chicken breasts
1 can condensed cream of chicken soup (we used the Healthy Request version)
1 can condensed cream of celery soup (we used the Healthy Request version)
1 onion, finely diced
Veggies of your choice (we used a frozen bag of corn, peas, and carrots) -- optional
Enough chicken broth to cover the chicken (we used about a cup, maybe more)
1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Place the chicken, soup, and onion (and veggies if you so choose) in a slow cooker, and fill with enough chicken broth to cover.

Cover, and cook for 8-9 hours on low (we got started late, so we did 5 hours on high). About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

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