Place chicken and ingredients into crock pot and cook on high for 6-8 hours until chicken falls off the bone. Debone chicken and cut into pieces. Save chicken broth from crock pot.

Roast carrots for 25-30 minutes until tender on a foil lined baking sheet.

Roast garlic in a small foil pouch for 30-35 minutes until tender.

Roast potatoes for 25 minutes or until tender on a foil lined baking sheet.

Saute chopped celery and butter. Add roasted garlic and saute until celery is tender.

Add frozen peas, cut up chicken, roasted potatoes, roasted carrots and 1 3/4 cup reserved chicken stock. Mix well and simmer until peas are cooked.

In another pot, add remaining chicken stock and herbs for the gravy and bring to a boil.

Mix cornstarch and water and gradually add to boiling chicken stock to thicken.

Bake Grands biscuits according to package directions.

Split biscuits and pour chicken gravy on top. Enjoy all this chicken and roasted goodness!