To the crockpot/slow cooker add cream of soups, chicken broth and all seasonings.
Add potatoes, onion, and chicken and stir to combine.
Place lid on and cook on high for 4 hours or low for 7 hours.
Add frozen vegetables and cook an additional hour with lid on.
To thicken sauce, combine 2 TBS cornstarch with 1/4-1/2 cup of liquid from crockpot. Add back to crockpot and mix to combine.
Take biscuits out of tube and cut them into strips. Place onto a baking sheet lined with parchment paper and bake 5 minutes less than the lowest time on the biscuit tube directions. The temperature should be what it shows on directions listed on biscuit tube.
Spoon chicken pot pie into bowls and place biscuit slices on top of pot pie mixture.