POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
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
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.
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Aaron ross
[email protected]The crust on my pot pie was too thick. I would roll it out thinner next time.
Avay Mandal
[email protected]This recipe was a bit too bland for my taste. I would add more seasoning next time.
DIAGO ALEXANDER
[email protected]I'm not sure what I did wrong, but my pot pie turned out dry. I'll have to try it again.
Fartoon Osman
[email protected]This is one of my favorite recipes. It's always a hit when I serve it, and it's so easy to make.
Harry Bartrum
[email protected]I would highly recommend this recipe to anyone who loves pot pie.
Papa Ami
[email protected]The spinach arugula salad is a great way to add some freshness to the dish.
Ashii ashii
[email protected]I love that this recipe uses frozen peas. It's a great way to use up leftovers.
crazy animator
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Yadiel Campoverde
[email protected]I'm not a big fan of pot pie, but this recipe changed my mind. It was so good!
Shani Warraich 7262
[email protected]I've made this dish several times now and it's always a winner. My friends and family love it!
Wonzo Willie
[email protected]This was a great recipe! The pot pie was creamy and flavorful, and the salad was a nice light touch.
Becky Rozwara
[email protected]I wasn't sure about the combination of potato, leek, and pea, but I was pleasantly surprised! The flavors worked really well together.
Chipo Chakarisa
[email protected]The potato leek and pea pot pie was easy to make and so delicious! I will definitely be making it again.
Mary Simba
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the creamy filling and flaky crust.
ZamZam Food
[email protected]This potato leek and pea pot pie was a hit with my family! The leeks and peas added a nice sweetness to the dish, and the spinach arugula salad was a refreshing accompaniment.