Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad

Name: Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad
Total time: 1 h 18 min
Yield: 6 servings
Ingredients: 1 medium leek; 5 tablespoons olive oil; 1 pound sweet Italian sausage; 2 cloves garlic; 3 tablespoons all-purpose flour; 2 cups chicken stock; 2 medium carrots; 4 small new potatoes; 6 ounces frozen peas; 1 tablespoon dill; ¼ cup fresh lemon juice; 1¼ teaspoons kosher salt; ¾ teaspoon black pepper; 1 sheet puff pastry; 1 large egg; 5 cups baby spinach; 4 cups baby arugula; 3 whole radishes; ¼ cup cilantro; ¼ cup parsley; ¼ cup sliced almonds

A hearty and comforting pot pie filled with Italian sausage, leeks, potatoes, and peas, topped with golden puff pastry. Served alongside a fresh spinach-arugula salad with radishes and herbs.

6 servings

1 hr 18 min

Published October 4, 2025

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Ingredients

•1 medium leek
•5 tablespoons olive oil
•1 pound sweet Italian sausage
•2 cloves garlic
•3 tablespoons all-purpose flour
•2 cups chicken stock
•2 medium carrots
•4 small new potatoes
•6 ounces frozen peas
•1 tablespoon dill
•¼ cup fresh lemon juice
•1¼ teaspoons kosher salt
•¾ teaspoon black pepper
•1 sheet puff pastry
•1 large egg
•5 cups baby spinach
•4 cups baby arugula
•3 whole radishes
•¼ cup cilantro
•¼ cup parsley
•¼ cup sliced almonds

Cooking Instructions

1.
Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
5 min
2.
Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
9 min
3.
Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
5 min
4.
Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
12 min
5.
Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
5 min
6.
Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
35 min
7.
Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
5 min
8.
Divide pot pie among plates and serve salad alongside.
2 min

Ingredients

•1 medium leek

•5 tablespoons olive oil

•1 pound sweet Italian sausage

•2 cloves garlic

•3 tablespoons all-purpose flour

•2 cups chicken stock

•2 medium carrots

•4 small new potatoes

•6 ounces frozen peas

•1 tablespoon dill

•¼ cup fresh lemon juice

•1¼ teaspoons kosher salt

•¾ teaspoon black pepper

•1 sheet puff pastry

•1 large egg

•5 cups baby spinach

•4 cups baby arugula

•3 whole radishes

•¼ cup cilantro

•¼ cup parsley

•¼ cup sliced almonds

Cooking Instructions

Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.

5 min

Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.

9 min

Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.

5 min

Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.

12 min

Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.

5 min

Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.

35 min

Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.

5 min

Divide pot pie among plates and serve salad alongside.

2 min