1.In a Crockpot add butter, onion, carrots, green beans, garlic, flour, evaporated milk, stock, chicken, thyme, salt and pepper. Cook on low for 4-6 hours.
2. Shred chicken, add cream cheese. Add cornstarch to thicken if not to your preferred consistency. Cook for another 1-2 hours.
3.In a large bowl, mix biscuit mix and milk. Mixture should be slightly runny.
4.Pour dough over top of soup, top with additional butter. Place the lid on your crockpot and allow to cook for another 1-2 hours.
