Chicken Potpie With Cream Biscuit Topping

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1/4 cup extra-virgin olive oil

4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

Salt and freshly ground pepper

2 quarts chicken stock or canned low-sodium broth

1/2 pound sliced bacon, cut into 1-inch pieces

1/2 cup all-purpose flour

3 large carrots, sliced 1/2 inch thick

3 large celery ribs, sliced 1/2 inch thick

1 large white onion, thinly sliced

2 large garlic cloves, minced

1/4 cup brandy

2 thyme sprigs

1 bay leaf

Cream Biscuits

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