Classic chicken, leek and fennel pot pie.

  (Anne Cusack / Los Angeles Times / May 1, 2014)

Classic chicken, leek and fennel pot pie



Total time: About 1 1/2 hours

Servings: 8 to 10; this makes 1 (9-inch) pie.

5 cups chicken broth

1 cup diced carrot

2 1/2 pounds chicken breasts and thighs (skin on, bone-in)

1/4 pound diced bacon

1 small fennel bulb, trimmed and thinly sliced (about 2/3 cup)

2 leeks, white and pale green parts only, rinsed and sliced into thin rounds (about 2 cups)

1 onion, diced

5 tablespoons butter

5 tablespoons flour

2 1/2 cups milk

2 tablespoons lemon juice, more to taste

1 tablespoon lemon zest

1 tablespoon finely chopped rosemary

1 tablespoon finely chopped parsley

Salt and pepper

1 recipe basic savory pie dough (No. 1 or 2), chilled