Slow Cooker Upside-Down Chicken Pot Pie

Recipe courtesy of linda98ny
1 1/4 lb boneless skinless chicken thighs
1/2 cup chopped onion
1 dried bay leaf
1/4tsp pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into thin slices (I use a
little less)
1 bag (1lb) frozen mixed veggies
instant biscuits (I use the ones in the tube)

1. Place chicken in slow cooker.  Top with onion, bay leaf, pepper, and gravy.  Place celery on gravy.
2. Cover and cook on low heat for 8-10 hours
3. About 30 min before serving, bake biscuits.
4. Meanwhile, gently stir frozen veggies into chicken mixture.  Cover and cook 15 min.  Remove bay leaf.
5. For each serving, split biscuit and place one half on the bottom of a bowl.  Spoon chicken into bowl then top with other half of biscuit.