A cold weather classic, enjoy this KING'S HAWAIIAN version on a day when you really want to feel a little comfort at the table.
Preheat oven to 425 degrees F.
In a pan, sautee chicken, carrots, celery and onions with the olive oil for about 8 minutes, on medium heat.
Add the flour, salt, pepper, basil, peas, and kale. Slowly stir in milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Lay the flattened bottom bread back into the pan it came in. Place the chicken mixture on bottom crust. Cover with the top crust and seal the edges by pinching the sides.
Make several small slits in the top to allow steam to escape. And brush with melted butter.
Bake in the preheated oven for 25 minutes, or until bread is dark golden brown and the filling is bubbling. Cool for 10 minutes before serving and slicing.