Melt one stick of butter over medium heat in a saucepan, stirring constantly.

Quickly add in 4 cups of chicken broth, then 1 cup of flour

Stir constantly for 3-5 minutes

At the end of the 3-5 minutes, you'll have a yummy Cream of Chicken soup that's perfect for Chicken Pot Pie!

Pour the homemade cream of chicken soup over the 4 lbs of boneless/skinless chicken breast (or chicken thighs, or whatever chicken pieces you're cooking with) in the slow cooker.

Add in 2, 12 oz bags of mixed frozen vegetables and canned potatoes.

Add paprika and other spices to taste.

Add in the extra veggies you desire. I used several zucchini that needed a home, cauliflower, and a few mushrooms.

Put the lid on the slow cooker and cook for 3 hours on high.

After 3 hours, scoop chicken breast out and shred them with a fork, then added them back to the mixture and give it a good stir.

In the last 30 minutes of cooking, open the can of biscuits and bake them.

When both and completed, place biscuits on top of the soup or serve them on the side.