Best 7 Potato Leek And Pea Pot Pie With Spinach Arugula Salad Recipes

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Elevate your culinary experience with our exploration of the delectable "potato leek and pea pot pie with spinach arugula salad". This exquisite dish combines the comforting warmth of a classic pot pie with the vibrant freshness of a garden salad, creating a symphony of flavors and textures that will tantalize your taste buds. Discover the secrets behind crafting this culinary masterpiece, from selecting the finest ingredients to mastering the art of a flaky, golden crust. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 7 tried and tested recipes!

POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD



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

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.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Pot Pie     Sausage     Potato     Bake     Leek     Pea     Spinach     Arugula     Radish

Yield Serves 4

Number Of Ingredients 21

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
  • 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.
  • Divide pot pie among plates and serve salad alongside.

POTATO, LEEK, AND SPINACH SOUP



Potato, Leek, and Spinach Soup image

I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.

Provided by ShelleyQ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 large leeks, thinly sliced (white and pale green parts only)
10 ounces bacon, cut into small pieces
2 large cloves garlic, sliced
1 pound yellow potatoes, cut into bite-size cubes
2 bay leaves
1 (32 fluid ounce) container chicken stock
4 cups loosely packed fresh spinach, chopped
1 (14.5 ounce) can chicken broth, or to taste
¾ cup half-and-half, or to taste
salt and ground black pepper to taste

Steps:

  • Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
  • Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
  • Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
  • Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g

LEEK AND POTATO PIE



Leek and potato pie image

Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages

Provided by John Bourne

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 6

3 medium potatoes (about 450g), peeled and thinly sliced
butter , for the dish
1 garlic clove , crushed
2 trimmed leeks (about 200g), halved and sliced
350g Cheddar cheese (we used HS Bourne), grated
500ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
  • Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
  • Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium

POTATO, LEEK, AND PEA SOUP



Potato, Leek, and Pea Soup image

Once you make this, it becomes a family staple. Top with croutons and chopped green onion.

Provided by Diane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
3 leeks (white and pale green parts only), thinly sliced
5 pounds potato, peeled and thinly sliced
2 quarts chicken broth
3 cups frozen peas
1 pinch dried tarragon
3 cups milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
  • Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
  • Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
  • Pour the soup into a blender, filling the pitcher no more than half full.
  • Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
  • Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 67.4 g, Cholesterol 16.1 mg, Fat 4.3 g, Fiber 9.2 g, Protein 13.2 g, SaturatedFat 2.2 g, Sodium 1095 mg, Sugar 11.8 g

LEEK AND POTATO PIE



Leek and Potato Pie image

Mmmmmm...the smells of this baking will bring them running home!! Great with grilled meats and sausages.

Provided by Angela Sara

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes
4 medium leeks
1 tablespoon flour
salt and pepper
1 teaspoon nutmeg
2 cups hot milk
1 -2 tablespoon butter

Steps:

  • Peel the potatoes and slice thinly.
  • Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
  • Mix together the flour, salt, pepper and nutmeg.
  • Grease a casserole dish.
  • Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
  • The top layer should be potatoes.
  • Dot the top with butter, pour hot milk on top of the casserole.
  • Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.

Nutrition Facts : Calories 342.8, Fat 8.1, SaturatedFat 4.8, Cholesterol 24.7, Sodium 111.8, Carbohydrate 59.7, Fiber 6.8, Sugar 5.4, Protein 10.2

POTATO SAUSAGE LEEK QUICHE WITH SIDE BABY SPINACH SALAD



Potato Sausage Leek Quiche With Side Baby Spinach Salad image

A simple and delicious quiche with great savory flavors. Potato, sausage and leek is a great combination that will leave you completely satisfied. You will want to make both pies, trust me! Serve with an optional side salad accompanied with a slightly sweet dressing that you can make in minutes.

Provided by SakiBomb

Categories     Savory Pies

Time 1h10m

Yield 2 pies, 8 serving(s)

Number Of Ingredients 17

1 lb ground sausage
2 cups potatoes, diced
1 leek, roughly chopped
2 garlic, minced
2 cups shredded cheese (I used cheddar and mozzarella)
salt
pepper
2 pie crusts
6 eggs
3/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) bag Baby Spinach, salad
1/4 cup extra virgin olive oil
1/2 cup wine vinegar
2 tablespoons honey
1 lemon

Steps:

  • Pre-heat oven to 350 °. On medium heat, cook sausage until brown. Drain sausage and reserve fat in pan. Add garlic, potatoes and leeks to pan. Season with salt and pepper. Cook on medium-high for a few minutes than lower to simmer and cover for about 20 minutes or until potatoes are tender. Drain and mix sausage into the potato leek mixture.
  • In another a bowl, whisk eggs, half and half, salt and pepper until smooth. Divide half of the potato leek mixture between 2 pie crusts. Sprinkle with cheese and pour egg mixture. Place in the oven and bake for 35-40 minutes, until the egg has set and is lightly browned on the top. Let stand for 5 minutes before serving.
  • For optional side salad, mix olive oil, wine vinegar, honey and lemon juice. Pour over baby spinach and mix until greens are well coated. Serve along side quiche.

Nutrition Facts : Calories 717.3, Fat 50.1, SaturatedFat 16.8, Cholesterol 206.8, Sodium 1099.5, Carbohydrate 43, Fiber 3.7, Sugar 5.7, Protein 24.9

PERSIAN SPINACH, POTATOES AND PEAS



Persian Spinach, Potatoes And Peas image

Provided by Marian Burros

Categories     dinner, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

1 pound tiny new potatoes
12 ounces whole onion or 11 ounces ready-cut (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
2 cloves garlic
1 10-ounce package fresh spinach or 1 pound loose spinach
1 cup frozen peas
1/8 teaspoon nutmeg
1 cup nonfat plain yogurt
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub potatoes, and put in a pot with water to cover. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
  • Chop whole onion. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
  • Mince garlic, and add to onion as it cooks.
  • Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
  • Stir peas into onion mixture and cook 2 or 3 minutes.
  • When spinach is cooked, drain it, thoroughly pressing the water out. Cut up and add to cooked onion, along with nutmeg and yogurt.
  • When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 4 grams, Carbohydrate 84 grams, Fat 6 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 23 grams

Tips:

  • To save time, you can use refrigerated or frozen puff pastry dough instead of making your own.
  • If you don't have all the vegetables called for in the recipe, feel free to substitute other vegetables that you have on hand.
  • For a vegetarian version of this dish, omit the chicken and add more vegetables.
  • Serve the pot pie with a side salad or roasted vegetables.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

This potato leek and pea pot pie with spinach arugula salad is a delicious and hearty meal that is perfect for a cold winter day. The creamy filling is packed with vegetables and chicken, and the flaky puff pastry crust is the perfect finishing touch. The spinach arugula salad is a light and refreshing side dish that helps to balance out the richness of the pot pie. This recipe is sure to become a favorite in your home!

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