1. Place the chicken breast in the bottom of a 5-quart or larger slow cooker.

2. Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.

3. Add the onion in an even layer, then top with the frozen vegetables.

4. In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.

5. Pour the soup mixture over the ingredients in the slow cooker.

6. Cover and cook on high for 3–4 hours or low for 5–7 hours, or until the chicken reaches an internal temperature of 165°F.

7. Remove the chicken from the slow cooker and shred it using two forks or meat claws.

8. Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.

9. Bake the biscuits according to the package directions.

10. Serve the chicken pot pie warm with freshly baked biscuits.