Over high heat, saute chicken thighs in olive oil until just done.

Remove from pan, chop into bite sized pieces, place in mixing bowl.

In the same pan, add pancetta until crispy then add to mixing bowl.

In the same pan add additional butter and oil. Once butter has melted, add garlic, shallot, and onions and saute until soft. Add minced anchovy and saute until dissolved. Add carrot and celery, and saute until soft.

When the saute texture is to your liking, add it to the chicken pieces in mixing bowl.

Add 2 tbs of butter and 2 tbs of oil to the pan. Once butter has melted, add the sliced mushrooms. Toss until oil is absorbed, then add salt, pepper and three thinly sliced garlic cloves. Saute until soft, and add to mixing bowl

In same pan, add 4 Tbs of oil (preferably run-off from sauteed vegetables and chicken) at moderate heat.

Add flour and whisk well to eliminate lumps. Maintain heat and cook this "roux" until light to medium brown. Add stock, sherry, milk and cream ,1/2 cup at at time until incorporated.

Add pepper flakes, salt, and pepper to taste, peas, boiled potatoes, and minced parsley to roux.

Stir roux into chicken/vegetable mixture in bowl.

Line individual or family-sized ramekins with tart dough then add the mixed contents of mixing bowl. Cover with top crust. Brush crust lightly with eggwash. Cut slits in top crust to allow potpie to vent when cooking.

 Bake at 375 for 50 minutes, until crust is crisp and golden brown.