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Dump butter into a large pot on the stove over medium-high heat.
Once butter is completely melted, add the flour to the pot.
Stir well and then leave the flour mixture to cook for a few minutes until it just starts to brown slightly.
Add the condensed chicken broth to the pot and stir well.
Add the water and milk to the pot and stir again.
Add the shredded chicken, salt, pepper, onion powder, ground sage, canned corn and canned peas and carrots to the pot.
Stir well and bring to a boil.
While waiting for the soup to boil, open the package of Pillsbury biscuits and cut each one into 8 pieces.
Once the soup is boiling, add the biscuit pieces to the pot.
Stir gently, cover the pot and reduce the heat to low.
Leave the soup to cook for twenty minutes, stirring every five minutes so that nothing sticks to the bottom of the pot.
After twenty minutes, remove the lid from the pan and turn off the heat.
Serve and enjoy.