Potato, Leek, and Pea Pot Pie With Spinach-Arugula Salad - PCOS-Friendly Recipe
This Potato, Leek, and Pea Pot Pie With Spinach-Arugula Salad is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 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
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Spinach.
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Frequently Asked Questions
Yes, this Potato, Leek, and Pea Pot Pie With Spinach-Arugula Salad recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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