Preheat your oven to 375°F (190°C).
In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the skillet.
Season the chicken thighs with salt and pepper. Brown the chicken in the bacon grease over medium-high heat, skin side down first. Once browned, remove the chicken and set aside.
In the same skillet, sauté the onions, garlic, and mushrooms until they start to soften.
Add the chicken back into the skillet. Pour in the red wine and chicken broth. Stir in the tomato paste, thyme, salt, and pepper. Bring to a simmer and cook for about 15-20 minutes until the chicken is cooked through and the sauce thickens.
Transfer the chicken and mushroom mixture into a pie dish.
Roll out the pie crust and place it over the chicken mixture, crimping the edges to seal.
Brush the top of the pie crust with the beaten egg to give it a nice golden color.
Make a few slits in the crust to allow steam to escape.
Bake the pie in the preheated oven for about 30-35 minutes or until the crust is golden brown and the filling is bubbly.
Let it cool slightly before serving.
Enjoy!
