Coq au vin chicken pot pie

This is going to be the BEST THING EVER.

Ingredients
For the dough

1 2/3 cups unbleached flour

10 tablespoons frozen butter

3/4 teaspoon salt

2 tablespoons sour cream

4-6 tablespoons ice water

For the chicken, vegetables and sauce

1 whole chicken, 4-4.5 pounds

1/2 lb bacon, sliced crosswise

1 bottle pinot noir

1 3/4 cups chicken broth

3 medium carrots, peeled and chopped rough

2 medium onions, chopped rough

3 large shallots, peeled and quartered

3 cloves garlic, skin left on and smashed

2 teaspoons tomato paste

12 parsley stems

1 tablespoon chopped parsley leaves

1 tablespoon chopped thyme leaves

1 package pearl onions (24 large or around 36 small)

3/4 lb cremini mushrooms, cleaned, stems trimmed and quartered

All-butter pie dough recipe

Directions
1. Make pie dough. Brine chicken.

2. Saute bacon. Saute chicken in bacon fat. Saute carrot, onion, shallots and whole garlic cloves until browned. Set chicken over vegetables and roast until done.

3. Remove chicken, leave vegs. Deglaze pan with bottle of pinot noir. Add herbs (parsley stems, bay leaf) and reduce to about 2 cups. Strain, squeeze vegetables, refrigerate. Should have about 1 3/4 cups liquid.

4. Clean skillet. Make a roux (3 tablespoons each butter and flour? Original had 4, but tomato paste should thicken it more?) Add can of chicken broth, plus reduced wine. Thicken.

5. Meanwhile, make pearl onions and mushrooms like in original coq au vin. (Should probably do this earlier and refrigerate so that they don't overcook in the oven)

6. Add bacon, pearl onions, mushrooms and shredded chicken to roux mixture. Add parsley and thyme. Top with pie dough. Bake.

Problems:
- Original recipe adds heavy cream to the sauce and uses more roux. Will my sauce be thick enough? Should I use a bran marnie instead of a roux?

- 4 carrots, 3 celery, onion and pearl onions in the original sauce. Will my sauce have enough stuff in it to fill skillet? What else can I put in there?