Vermont Chicken Pie – Rachael Ray

Ingredients

• 4 cups chicken stock (32 ounces), divided
• 1 1/2 pounds chicken tenders
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 tablespoons butter, cut into pieces
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 6 white mushrooms, quartered
• 1 bay leaf, fresh or dried
• 1 teaspoon dried thyme (1/3 palmful)
• Salt and pepper
• 2 tablespoons all-purpose flour
• A handful of flat leaf parsley leaves, chopped
• 1 cup frozen peas
• 1 package refrigerated biscuits in tube, found on dairy aisle