Crockpot Chicken Pot Pie

4 boneless, skinless chicken breasts, cut in chunks
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of broccoli soup
15 oz. can of corn, drained
15 oz. can of sliced carrots, drained
15 oz. can green beans, drained
15 oz. can peas, drained
16 oz. chopped broccoli (I used frozen, it stands up better than fresh)
salt and pepper to taste
1 pkg. 8 ct biscuits*

Place liner in crockpot. Place chicken in bottom. Pour soups over chicken. Cover. Cook for 6 hours on low. Add drained vegetables and broccoli. Cook for 45 more minutes. Bake biscuits in oven as instructed when vegetables are added to crockpot. Split biscuit in half, cover bottom with vegetable mixture and cover with top half of biscuit.

*can also place cooked filling inside Pillsbury refrigerated crescent rolls and bake until brown for individual pot pies, if desired.