For the pastry, combine the flours and salt in the bowl of a food processor. Add the butter and pulse until the mixture is full of pea-size lumps. With the motor running, add the water slowly, just until the dough begins to come together. Dump it onto a floured surface, knead a few times, and shape into a round disc. Wrap tightly in plastic wrap and place in the refrigerator at least one hour.
Preheat the oven to 375°F.
For the filling, heat 4 tablespoons butter in a large pot or Dutch oven. Saute the carrot, celery, onion, and thyme over medium heat for 6 to 8 minutes or until the vegetables are softened and the onion is translucent. Season with salt and pepper. Add the flour and continue to cook over medium heat, stirring constantly, for 2 to 3 minutes or the mixture is lightly browned, with a nutty smell. Add the wine and let simmer for a couple of minutes to absorb.
Add the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer, and let cook for 8 to 10 minutes to thicken. Season with salt and pepper to taste. Stir in the chicken and the kale, cooking for 2-3 minutes until the kale wilts. Remove from the heat and let cool slightly.
Remove the dough from the refrigerator. Let sit out for about 10 minutes before rolling it out.
Using a rolling pin, roll the dough on a floured surface to about 1/4-inch thickness. Using a six-inch ramekin as a guide, cut the dough into 4 circles, cutting each one 1/2-inch wider on all sides than the ramekin.
Fill four ramekins with the chicken mixture. Place one dough circle on top of each ramekin, gently pressing the dough into the sides of the ramekin. Cut several small slits in the top of each crust.
Place the pot pies on a baking sheet and brush the tops with the egg wash. Sprinkle the tops of each one with sea salt.
Bake for 30 minutes or until the crust is golden brown and the filling is bubbly. Let cool for at least 15 minutes before attempting to eat…I’ve burned my tongue many a time due to impatience!
