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1
In a 4- to 5-quart heavy kettle combine water, broth, chicken breast and leg, peppercorns, and bay leaf and bring to a boil.
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2
Simmer mixture, covered, until breast is just cooked through, about 12 minutes, and transfer breast with tongs to a bowl.
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3
Simmer mixture 5 minutes more, or until leg is just cooked through, and transfer leg with tongs to bowl.
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4
When chicken is cool enough to handle, remove meat in large pieces, discarding skin and bones, and put in a large bowl.
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5
Pour broth through a fine sieve into a bowl and return to cleaned kettle.
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6
Trim fennel stalks flush with bulbs, discarding stalks, and halve bulbs lengthwise.
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7
Thinly slice fennel crosswise and cut carrots into 1/2-inch-thick slices.
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8
Peel potato and cut into 1/2-inch cubes.
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9
Thinly slice onion.
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10
Simmer vegetables in broth until just tender, 8 to 10 minutes, and with a slotted spoon add to chicken.
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11
Measure out 2 cups stock and reserve remainder for another use.
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12
Mince garlic and finely chop parsley.
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13
Add garlic, parsley, and fennel seeds to chicken mixture.
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14
In a heavy saucepan melt butter over moderately low heat and stir in flour.
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15
Cook roux, stirring, 3 minutes and whisk in 2 cups stock in a stream.
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16
Bring mixture to a boil, whisking, and simmer sauce, whisking, 5 minutes.
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17
Season sauce with salt and pepper and pour over chicken mixture, stirring gently to combine.
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18
Filling may be made 1 day ahead and cooled completely before being chilled, covered.
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19
Reheat filling before proceeding.
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20
Spoon filling into a 12-inch (10-cup) round baking dish.
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21
Preheat oven to 450F.
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22
Chop bacon and in a heavy skillet cook over moderate heat, stirring, until crisp.
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23
Transfer bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon bacon fat, and mince.
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24
Into a bowl sift together flour, baking powder, and salt.
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25
Add cream, bacon, and reserved fat and with a fork stir until mixture just forms a dough.
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26
Gather dough into a ball and on a lightly floured surface with a floured rolling pin roll out into a 12 1/2-inch round (about 1/2 inch thick).
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27
Trim dough to create a 12-inch round and with a large knife cut dough into 12 wedges.
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28
Arrange wedges on filling in overlapping pairs.
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29
In a small bowl whisk together yolk and milk and lightly brush onto crust.
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30
Bake pie in middle of oven until crust is puffed and golden and filling is bubbling, 20 to 25 minutes.
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31
Serve pie warm.
