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Add chicken breast, butter, onion, Italian seasoning, sage, garlic powder, onion powder, and a couple large pinches of salt and pepper to a 9×13 crock pot (or any crock pot 3.5 quarts or slightly larger). Then add frozen veggies. Stir the Better Than Bouillon into the broth and gently pour it over everything. Add in bay leaves.
Cover and cook on high for 2-3 hours or on low for 4-5 hours or until the veggies and chicken are tender. Use tongs to remove the chicken.
Stir in the heavy cream and cornstarch slurry keeping the crock pot on high.
Dice chicken and add it back to the crock pot. Cover and cook on high for another 30 minutes or until it thickens to your liking.
Bake biscuits according to the package directions while the casserole is thickening.
Remove bay leaves if possible. Season to taste with salt and pepper.
Ladle chicken pot pie mixture into bowls, garnish with parsley, and serve with golden brown biscuits. Enjoy!