Vermont Chicken Pie

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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