Step 1

Add chicken to slow cooker and season with salt, pepper, minced onion and poultry seasoning.

Step 2

Pour cream of chicken soup over the chicken, then add in cubed potatoes.

Step 3

Cover and cook on low 6 hours.

Step 4

Remove chicken and shred.

Step 5

Add shredded chicken back in slow cooker and stir in frozen mixed vegetables and heavy cream; cover and cook an additional 20-30 minutes on low.

Step 6

Meanwhile, bake biscuits according to package directions.

Step 7

Split biscuits on plate and serve chicken pot pie on top of biscuits.