Chicken Kale Pies

I found a large bunch of kale in this week's CSA box. I have only used kale in soups in the past and wanted to do something different this time. I discovered this Martha Stewart recipe and thought it sounded delicious!

Chicken and Kale Pies
Serves: 6, Serving Size: 1 pie
Nutritional Info (per serving):Calories 305.1, Total Fat 17.6g, Saturated Fat 6.2g, Cholesterol 54.3 mg, Sodium 462.3 mg, Potassium 186.9mg, Total Carbohydrate 26.0g, Dietary Fiber 1.1, Sugars 5g, Protein 10.2 g


Ingredients
•Flaky Pie Dough (double crust), homemade or store-bought
•2 tablespoons all-purpose flour, plus more for rolling
•1 tablespoon unsalted butter
•1 leek (white and light-green parts only), halved lengthwise, cut crosswise 1/4 inch thick, and rinsed well
•1 small bunch black (Tuscan) kale, tough stems removed, coarsely chopped
•1 teaspoon fresh thyme, leaves
•Coarse salt and ground pepper
•1 cup low-sodium chicken broth
•1 cup cooked chicken, torn into bite-size pieces (about 5 ounces)
•1 large egg, lightly beaten

Directions
1.Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.
2.In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.
3.Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.

Source: Martha Stewart Living