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