In a large skillet, saute the bacon over medium-low heat to render the fat.
Season the chicken thighs with salt and pepper. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan. Add the chicken thighs and cook on each side until moderately browned.
Remove the chicken and add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the carrots start to soften, stirring frequently.
Add the butter and cook until melted. Stir in the flour and cook, stirring constantly, for 2 minutes.
Stir the Better Than Bouillon into the warm broth. While stirring, slowly pour the broth and warm heavy cream into the skillet.
Dice the chicken into 1/2-inch pieces, then return it to the skillet along with the reserved bacon. Stir in the salt and pepper. Reduce the heat to low and bring to a simmer. Cook just until the sauce is thickened, about 5 minutes.
Stir in the peas. Remove from the heat and allow the filling to cool for approximately 20 minutes.
Meanwhile, preheat the oven to 425°F.
On a lightly floured surface, roll one pie crust into a 12-inch circle. Transfer to a deep 9-inch pie pan, pressing into the pan and up the sides, letting the excess hang over the edge. Add the cooled filling and spread it into an even layer.
Roll out the remaining pie crust into an 11-inch circle and place it on top of the filling. Trim the excess of both pie crusts to within 1 inch of the edge of the pie plate. Tuck the excess under itself and crimp the edges as desired. Brush the pie crust with heavy cream. Sprinkle kosher salt on top of the crust and cut a few slits to vent steam. Place the pot pie on a rimmed baking sheet.
Bake for 20 minutes. Reduce the oven temperature to 350°F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 40 minutes.
Let the pie cool for at least 20 minutes before serving.
Notes
If needed, the sauce can be thickened further with a cornstarch slurry. Make sure to let the pie cool to warm before serving so that it can properly thicken.