In a large skillet cook the bacon until crispy.  Let drain on some paper towels, chop up and set aside.  You can either use the bacon grease, or pour it out like I did and melt the butter on medium heat. Add the onions and cook until translucent.  Add the garlic and cook for about a minute, being careful not to let it burn. Sprinkle in the flour and cook for one more minute, stirring constantly. Whisk in the chicken broth and milk, decrease heat to low and simmer for about 10 minutes, stirring often.  Add the thyme, sherry, salt, pepper and chicken.  Stir to mix together and remove from heat.

For the crust:
1 1/2 cups flour
1/2 tsp salt
8 Tbsp chilled and cubed unsalted butter
4 Tbsp chilled and cubed vegetable shortening ( I use Spectrum non-hydrogenated vegetable shortening)
4 Tbsp ice water

In a large bowl combine the flour and salt, add the chilled butter and using a pastry cutter or fork, cut in a few times.  Add the shortening and continue to cut in until mixture resembles coarse crumbs. Now slowly pour in the ice water, 1 tbsp at a time until the dough sticks together.  You may need less than the 4 Tbsp, or you may need to use it all, use your eye to gauge after each tablespoon. Remove the dough and mold into a ball.

Roll out dough and cut 6 circles to fit inside your ramekins.  Place the dough circles into the ramekins and fill each dish with the chicken mixture. Sprinkle the chopped up bacon on top of the chicken. You can cut the circles a bit larger than the dishes, and just fold the dough over the top of your mixture, or you can cut the tops separately and seal the edges with a fork. Brush with an egg wash (1 egg whisked with 1 tbsp water.)

Bake in the oven at 400 degrees for 30 min or until the pies are golden and the filling is bubbling. Cool for 5 min before serving.