Name: Sausage, Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad
Cook time: 25 minutes
Total time: 1 hour
Yield: Serves 4
Ingredients: 1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds; 5 tablespoons (or more) olive oil, divided; 1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins; 2 garlic cloves, thinly sliced; 3 tablespoons all-purpose flour; 2 cups leftover chicken stock or low-sodium chicken broth; 2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins; 4 small new potatoes (about 5 ounces), cut into 1/2" cubes; 6 ounces frozen peas, thawed; 1 tablespoon chopped dill; 1/4 cup fresh lemon juice, divided; 1 1/4 teaspoons kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed; 1 large egg (optional); 5 cups baby spinach (about 4 ounces); 4 cups baby arugula (about 3 ounces); 3 radishes, thinly sliced; 1/4 cup cilantro, coarsely chopped; 1/4 cup parsley, coarsely chopped; 1/4 cup sliced almonds

Potato leek and pea pot pie in a castiron skillet. A serving of pot pie with spinacharugula salad on a blue plate.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients.

Pot pie doesn't have to feel heavy—this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.

Cooks' Note

Any brand frozen puff pastry works; the weight may vary, but either way, you'll have enough to work with.

Recipe notes

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