Vermont Chicken Pie

• 1 quart chicken stock
• 1 1/2 pounds chicken tenders
• 1 tblspn evoo
• 2 tblspn butter (cut into pieces)
• 1 medium onion
• 2 carrots peeled and diced
• 2 ribs celery, diced
• 6 white mushrooms, quartered
• 1 bay leaf, fresh or dryed
• 1 teaspoon dried thyme
• salt and pepper
• 2 tblspn all-purpose flour
• Handful flat-leaf parsley leaves chopped
• 1 cup frozen peas
• 1 package refrigerated biscuits in tube

1. Preheat oven to 400 degrees F
2. Reserve 2 cups of stock for vegetables. Cut tenders into 1/3's. Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer. Poach chicken 6 to 8 minutes.
3. While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf ad season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley ad peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits ad arrange them, edges touching, in a a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.

chicken, chicken tenders, evoo, butter, onion, carrots, celery, white mushrooms, bay leaf, thyme, salt, flour, handful, frozen peas

Taken from www.epicurious.com/recipes/member/views/vermont-chicken-pie-1250579 (may not work)