Layer Chicken & Vegetables: Place the boneless skinless chicken breasts into the bottom of a 6-quart slow cooker. Scatter the diced onion, sliced carrots, celery, and minced garlic evenly around and over the chicken.

Whisk Savory Cream Gravy: In a medium mixing bowl, whisk together the condensed cream of chicken soup, chicken bone broth, poultry seasoning, onion powder, garlic powder, dried thyme, kosher salt, and cracked black pepper until smooth. Pour the gravy mixture evenly over the chicken and vegetables in the crockpot.

Cover & Slow Cook: Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and easily shreds with a fork (internal temperature reaches 165°F).

Shred Chicken & Add Vegetables: Remove the cooked chicken breasts to a cutting board, shred into bite-sized pieces using two forks, and return the shredded chicken to the slow cooker. Stir in the heavy cream and frozen sweet peas and corn. Cover and cook on HIGH for an additional 15 to 20 minutes until the vegetables are tender and the gravy is richly bubbling.

Bake the Flaky Biscuits: While the pot pie filling finishes, preheat your oven to 375°F (190°C). Place the buttermilk biscuits onto a parchment-lined baking sheet and bake for 13 to 16 minutes until tall, puffed, and deep golden brown. Brush the warm tops generously with melted butter.

Assemble & Serve: Ladle generous helpings of the creamy chicken pot pie filling into deep bowls. Crown each serving with a warm, flaky biscuit (split in half or served whole), garnish with fresh minced thyme or parsley, and enjoy piping hot!