No Kitty this is My Pot Pie

I was a senior in college when my roomates and I discovered Comedy Central's show South Park. We loved it, we taped it, we watched it everyday, we waited for Wednesday to come so we could see the next new episode. It was the first season, we were never let down, the shows were pure genius, creating a catchphrase in every episode is no easy feat and they did it swimmingly. One such catchphrase, or textual content is as follows:

Cartman - Nooo kitty that's my pot pie!
Kitty - Meow...
Cartman - NOOO BAD KITTY BA- MOOOOOOOOOOM! KITTY'S BEIN' A DILDO!
Cartman's Mom - Well then I know a certain kitty-kitty who's sleeping with mommy tonight!
Cartman - .......what?

Will you ever look at pot pie the same way again? I think everytime I hear pot pie I think of this. Just like everytime I hear the word dreidel I hear Kyle's voice sing the dreidel song.

1 quart chicken stock
1 1/2 pounds chicken tenders, 2 packages
1 tablespoon extra-virgin olive oil
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
Salt and pepper
2 tablespoons all-purpose flour
Handful flat-leaf parsley leaves, chopped
1 cup frozen peas
1 package refrigerated biscuits in tube
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.