Place the cubed potatoes, carrots and peas in the bottom of the crock pot. Sprinkle with Salt, Pepper and Garlic Powder. Spoon half a can of the Cream of Chicken and half a can of the Cream of Celery over the vegetables.
Sprinkle salt, pepper, paprika and garlic powder over the chicken breasts and under their skin. Place on top of vegetables in the crock pot. Cover the chicken with remaining soup, broth and Onion Soup Powder Mix.
Cover and cook on high for about 4 hours.
Remove chicken when cooked through and allow to cool. Use forks to shred meat from the bones. Add back into crock pot, and taste to see if needs more salt, etc.
Spoon into single serving sized small glass bowls. I use Pyrex bowls with lids. Roll out crescent dough and cut into circles that cover the bowls.
Bake at 375 until the crescent dough is nicely browned.
Allow to cool and enjoy. Or snap the lids on the bowls, stick them in the fridge and take to work or school for great lunch!