Turkey or Chicken Pot Pie

Ingredients

12 tablespoons of unsalted butter, divided by tablespoon
Extra virgin olive oil
1 teaspoon red pepper flakes
6 strips of applewood or smoked bacon (your preference) from your butcher, cut into thin strips
12 sprigs of thyme, tied together
1 large shallot, peeled and chopped (1/2 inch)
1 red onion, peeled and chopped (1/2 inch)
1 red bell pepper, seeded and chopped (1/2 inch)
1 cup carrot, peeled and chopped (1/4 inch)
12 button mushrooms, wiped with paper towels, stem cut off at tip, sliced (1/4 inch)
2 garlic cloves, peeled and finely chopped
3/4 cup all-purpose flour
2 tablespoons tomato paste
5 cups chicken stock, heated with two chicken bouillon cubes dissolved
3 ounces of goat cheese
1 cup of frozen pearl onions
1 cup of frozen peas
6 cups of cubed turkey or chicken
1/4 cup fresh chives, finely chopped
Kosher salt and freshly cracked black pepper to taste
Freshly made jalapeño cheddar biscuits or French biscuits

Making It

Turn the oven to 375 degrees.
Heat the chicken stock with the bouillon cubes over medium heat.
Put a large sauce pan over medium-high heat and drizzle some olive oil to lightly coat the pan. When the oil is shimmering, add the bacon, pepper flakes, and thyme, cook for two minutes and turn heat to medium, then cook for 10 additional minutes. Add the shallot, onion, bell pepper, carrot, and mushrooms and sauté for 8 minutes. Add the garlic and stir together for about 1 1/2 minutes.
Add the 12 ounces of butter and melt into the veggie mix, add the flour and stir for 2 minutes, then add the tomato paste and stir for 2 more minutes. Add the heated chicken stock and stir in, scraping the bottom of the pan with a wooden spoon, scraping everything off the bottom. Take off heat.
Add the crumbled goat cheese until completely melted into the pan. Add the pearl onions, peas and turkey or chicken, stir, and cook.
Bake for 45 minutes in the middle rack.
At the same time or just before, make the biscuits.
Serve the stew saddled over the biscuits.