5 tablespoons butter, divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 medium onion, diced
1 medium carrot, peeled and diced
1 small celery rib, diced
1/2 teaspoon sea salt
2 packed cups organicgirl i heart baby kale
1/2 cup frozen peas
1 cooked chicken breast, shredded
1 sheet prepared puff pastry
preheat oven to 400℉. lightly butter 4 large (about 8oz) ramekins.
in a medium saucepan melt 4 tablespoons butter. whisk in flour until smooth, then gradually whisk in milk. bring to a simmer and cook, whisking constantly, until thickened. remove from heat.
in a medium skillet melt remaining 1 tablespoon butter over medium. add onion, carrot, celery and salt, and saute until softened, 6-8 minutes. stir in kale and peas and cook until peas are thawed and kale is wilted.
in a medium bowl stir together white sauce, vegetables, and chicken. divide between ramekins.
on a work surface unfold puff pastry and cut circles of dough slightly larger than the ramekins. place pastry over ramekins, place ramekins on a baking sheet, and bake until golden and bubbling, about 25 minutes.