<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes. Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside. On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a6372/chicken-pot-pies-ham-recipe/?src=shelter_footer>