Potato Leek and Pea Pot Pie With Spinach Arugula Salad

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

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