Place 2 lb chicken breasts at the bottom of a 6-quart slow cooker. Season with 0.5 tsp salt, 0.5 tsp black pepper, 1 tsp poultry seasoning, 1 tsp garlic powder, and 1 tsp onion powder.

Layer 1 cup diced yellow onion, 1.5 cups sliced carrots, and 1.5 cups diced celery evenly over the seasoned chicken.

In a medium bowl, whisk together 10.5 oz cream of chicken soup, 10.5 oz cream of celery soup, and 2 cups low-sodium chicken broth with the remaining 0.5 tsp salt until combined. Pour mixture evenly over the chicken and vegetables.

Cover with lid and cook on Low for 6 hours (or High for 3 to 4 hours) until the chicken reaches an internal temperature of 165°F and yields easily to a fork.

Transfer chicken to a cutting board, shred into bite-sized pieces using two forks, and stir the shredded chicken back into the slow cooker.

Stir in 1 cup frozen green peas.

Cut each biscuit from the 16 oz refrigerated dough into 8 equal pieces. Scatter the biscuit dough pieces in a single layer over the top of the chicken stew.

Cover tightly and cook on High for 45 to 60 minutes without opening the lid until dumplings are puffed and cooked through in the middle. Stir gently before serving.