spring hill ranch chicken pot pie

Ingredients For spring hill ranch chicken pot pie

• 5

  chicken thighs, bone-in and skin on
• 2 md

  carrots, washed, 1 medium chopped and 1 diced, devided
• 1 1/2 md

  yellow or white onions, 1 roughly chopped and 1/2finely chopped, divided
• 1/3 bunch

  fresh parsley
• good water as needed
• 2 slice

  bacon, diced
• 2 Tbsp

  canola oil (if needed)
• 1/2 c

  diced red bell pepper
• 1 clove

  garlic, minced
• 1/4 c

  all purpose flour
• 1 c

  half & half
• 2 c

  grated sharp or extra sharp cheddar cheese
• 1 md

  new mexico #6 (big jim) green chile, roasted, peeled and diced (or 1 4-ounce can of diced green chiles)
• 1 c

  corn (fresh or frozen)
• 1 c

  peas (fresh or frozen)
• 1/4 tsp

  ground cayenne pepper
• 1/2 tsp

  kosher salt (or to taste)
• 1/4 tsp

  freshly ground black pepper
• FOR A BISCUIT CRUST:
• 2 c

  all purpose flour
• 1 Tbsp

  baking powder
• 1/2 tsp

  table salt
• 6 Tbsp

  salted butter
• 2/3 c

  whole milk
• 1 lg

  egg, lightly beaten with a teaspoon of milk
• FOR A MASHED POTATO TOPPING:
• 2 c

  mashed potatoes
• 1 lg

  egg
• 2 Tbsp

  salted butter