Chicken Potpie With Cream Biscuit Topping

Name: Chicken Potpie With Cream Biscuit Topping
Ingredients: 1/4 cup extra-virgin olive oil; 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces; Salt and freshly ground pepper; 2 quarts chicken stock or canned low-sodium broth; 1/2 pound sliced bacon, cut into 1-inch pieces; 1/2 cup all-purpose flour; 3 large carrots, sliced 1/2 inch thick; 3 large celery ribs, sliced 1/2 inch thick; 1 large white onion, thinly sliced; 2 large garlic cloves, minced; 1/4 cup brandy; 2 thyme sprigs; 1 bay leaf; Cream Biscuits