Preheat the oven to 375°F.
Lightly coat a 13x9 baking dish with butter.
Heat 1 tablespoon of butter and 1 tablespoon of canola oil In a large dutch oven. Add in onions and celery and saute until the onions are translucent. Add in Herbs of Provence and saute for about 2 minutes.
Add in shredded chicken, peas and carrots. Add more oil if necessary.
Add flour and stir for 2-3 minutes. Then add in white wine and reduce.
Add chicken broth to the pot and bring to a light boil, then add in garlic powder, salt and pepper.
Add in heavy cream and simmer until sauce begins to thicken. Adjust seasonings if necessary.
Pour the chicken pot pie mixture into the baking dish. Grab the biscuits and cut each into quarters,then place on top of the pot pie.
Bake, uncovered, for about 20ish- 25 minutes until the biscuits are nice and golden on top. Enjoy!