Active Time

　　25 minutes

　　Total Time

　　1 hour

　　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

Serves 4

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 6

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

　　

Step 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.

　　

Step 8

Divide pot pie among plates and serve salad alongside.

　　Cooks' Note

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