Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.

Top with about 2 1/2 cups of frozen, mixed vegetables.

Add 3 cups of cubed potatoes.

Top it all with about 3 1/2 cups of cream of chicken soup.

Mix it all together and cook on high for about 6 hours.

Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn't that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.

In a small bowl, whisk together flour and milk until smooth. Set aside.

Bring water and half-n-half to a boil over medium high heat.

Stir in chicken bouillion and reduce heat to medium.

Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.

Add the seasonings and continue heating, stirring constantly, until thickened.