Preheat oven to 400 degrees.

Heat oil and garlic in large, deep skillet, over low heat.  When the garlic is sizzling with the oil, add the thick cut bacon and chopped onions.  Cook, stirring often, until the bacon is golden brown.

Add mushrooms and continue cooking and stirring until the mushrooms are browned and slightly softened.

In a ziploc bag, mix the flour, thyme, paprika, 2 large pinches of sea salt, and 1 large pinch of black pepper.  Add the bite size pieces of chicken and shake bag well to coat. 

Add butter to the skillet with bacon and mushrooms over medium heat.  Add the chicken pieces and any flour remains from the bag.  Cook until the chicken pieces are golden and the flour on the bottom of the pan is browned.

Pour the stock and sherry into the skillet.  Scrape the bottom of the pan and let simmer about 5 minutes, until slightly thickened.  Turn off heat and stir in parsley.

With a large spoon, scoop out contents of skillet into a 9 inch round pie dish or 8 inch square baking dish.  Roll out pie crust to appropriate shape for your dish or use a dough sheet (Pillsbury) to cover chicken/bacon mixture.  Cut a few slits in the dough and brush the dough with egg wash.  Place pie dish on a cookie sheet just in case there is a spillover from the pie.

Bake in preheated oven until the crust is browned and filling is bubbling, about 20 minutes.

Let the pie cool for at least 10 minutes before serving.  Use a big spoon to scoop into bowls.  Garnish with parsley.