Preheat oven to 400 degrees F.
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.
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 and 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 and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 4|
|Calories from Fat: 378 (52%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 91.3mg||28 %|
|Sodium 1188.3mg||41 %|
|Potassium 1047.4mg||28 %|
|Total Carbohydrate 51.2g||15 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 44.7g|
|Protein 35.3g||50 %|
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Calories per serving: 722
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