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