Best 2 Potato Leek And Pea Pot Pie With Spinach Arugula Salad Recipes

Indulge in the comforting flavors of a classic pot pie with a delightful twist. Our potato, leek, and pea pot pie is a hearty and flavorful dish that combines the goodness of tender potatoes, aromatic leeks, and vibrant peas, all enveloped in a creamy and savory sauce. Topped with a golden and flaky crust, this pot pie promises a perfect balance of textures and flavors. Accompany this delectable main course with our refreshing spinach and arugula salad, a vibrant medley of tender greens, tangy vinaigrette, and a sprinkle of crunchy walnuts. This salad offers a light and refreshing contrast to the richness of the pot pie, making it a perfect pairing. Whether you're looking for a cozy meal on a chilly evening or a delightful dish to share with loved ones, our potato, leek, and pea pot pie with spinach and arugula salad is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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, 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

Ingredients

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

Tips:

Use a variety of vegetables: This recipe calls for potatoes, leeks, and peas, but you can also use other vegetables like carrots, celery, or green beans.
Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
Use a good quality puff pastry: This will make a big difference in the final product.
Don't be afraid to experiment: You can add different herbs or spices to the filling, or try a different type of cheese.

Conclusion:

This potato, leek, and pea pot pie is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The creamy filling is encased in a flaky puff pastry crust, and the spinach arugula salad is a refreshing accompaniment. With a few simple tips, you can make this recipe your own and enjoy it all year long.