Much like the traditional Louisiana crawfish pie, this Crawfish Pot Pie is a special treat. It’s filled with tasty crawfish in a spicy and luscious sauce, topped with a buttery puffed crust. The filling has a few unique ingredients that puts it above the rest. You may find yourself making double batches ’cause they’re just that good!
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The Puffed Crust Is Assembled First
This buttery crust is easy to put together. Start by using the coldest ingredients possible to get the best results. We begin with grating a few sticks of cold butter, then cutting it into some self-rising flour. It’s this kind of flour that gives the pot pie a lift when baked, like a thin biscuit.
While the filling is made, the dough cools in the refrigerator. When it’s time to top the pot pie, all you do is roll out the dough and cut out the topper a little smaller than the container’s opening. I like using the bottom of the baking dish as a template. It covers just enough of the filling so you can still get a sneak peek of what’s inside.
The Filling, The Delightful Part
There are a few unique ingredients in the filling that elevate the taste of this crawfish pot pie. But first, there’s some sautéing we must do with the Cajun Trinity of chopped onion, bell pepper, and celery in butter and olive oil.
The addition of fresh tomatoes and garlic seems to be the perfect setting for peeled and ready crawfish tails. Can you smell that flavorful aroma?!!
And now it’s time for a splash of liquid crab boil to spice things up. Yup! It’s one of those unique ingredients I was telling you about. The others are cream and parmesan cheese. You wouldn’t guess the cheese is in there if you didn’t know it, but you would definitely miss it if it wasn’t. It brings a richness with the cream. Yum, yum, yum!!!
The last ingredient before assembling the Crawfish Pot Pies into crocks or pie plates is a dose of fresh parsley. This is just as important as the trinity to me. They go hand in hand, and the smell of parsley added last to a dish always reminds me of my MawMaw cooking in her kitchen.
After the assembly, the pies are baked in the oven until puffed and golden brown. You can always wrap them tightly and freeze to reheat later, they are just as good. That’s why making a double batch is such a great idea.