Vermont Chicken Pie

Name: Vermont Chicken Pie
Ingredients: 1 quart chicken stock, available on soup aisle; 1 1/2 pounds chicken tenders, 2 packages; 1 tablespoon extra-virgin olive oil, 1 turn of the pan; 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 palm full; Salt and pepper; 2 tablespoons all-purpose flour; 1 cup frozen peas; Handful flat-leaf parsley leaves, chopped; 1 package refrigerated biscuits in tube, found on dairy aisle