Season both sides of the chicken thighs with salt and pepper, then arrange them in a single layer at the bottom of your 6-quart crockpot.

Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder over the chicken.

Pour in the chicken broth, then add the carrots, chopped onion, and cream of chicken soup. Gently stir the broth, vegetables, and soup together on top without moving the chicken from the bottom layer.

Cover the crockpot with the lid and cook on high for 3 to 4 hours, or until the chicken reaches 165°F and shreds easily with a fork. The chicken should feel tender when pierced.

Add the frozen peas and stir well to combine. You can use two forks to shred the chicken into bite-sized pieces at this point, or leave the thighs whole.

Open the refrigerated biscuit dough and cut each biscuit into four equal pieces. Roll each piece into a small ball.

Arrange all the biscuit balls on top of the chicken mixture in the crockpot. Replace the lid immediately.

Cook on high for 1 to 2 hours without lifting the lid. The trapped steam is what cooks the biscuits to fluffy perfection. The biscuits will develop a matte, dry appearance on top when done.

Cut into one biscuit to verify it's cooked all the way through. Remove the bay leaf, adjust seasonings to taste, and serve hot.

Garnish with fresh chopped parsley if desired.