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.
For more crawfish recipes, check these out:
- Crawfish Étouffée, To Etouffee Is To Smother
- Chunky, Cheesy, Creamy Crawfish Dip
- Shrimp And Crawfish Pasta
- Crawfish ‘n Cornbread
- Crawfish Nachos
- Crawfish Fettuccine
Individual pies filled with crawfish in a luscious spicy sauce topped with a puffed buttery crust.
2 2/3 cup self-rising flour
1 cup cold salted butter
6 tablespoons cold water
2/3 cup olive oil
2/3 cup salted, butter
3 cups onions, chopped
1 1/2 cups green bell pepper, chopped
1 cup celery, chopped
2 cups fresh tomatoes, diced
6 garlic cloves, pressed
2 pounds crawfish tails, peeled and cleaned
2 teaspoons salt
2 teaspoons liquid crab boil
1 1/2 cup chicken broth
1/4 cup all-purpose flour
1/2 cup heavy cream
1 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 tablespoon water, milk, or cream
Add flour to a large bowl.
Grate the cold butter into the large bowl with flour and cut the butter into the flour until you can still see a few small lumps of butter.
Stir the water in until the dough forms into a ball.
Cover and refrigerate the dough while the filling is prepared.
Heat the oil and butter in a large, heavy pot.
Add onion, bell pepper, and celery to the pot and sautee in the oil and butter for 5 minutes, stirring often.
Add the tomatoes and cook for another 5 minutes.
Add the garlic and cook for 2 more minutes.
Stir in the crawfish, salt, and liquid crab boil to the vegetables, simmer on low for 15 minutes uncovered.
Add flour to chicken broth.
Add broth, heavy cream, and parmesan cheese to crawfish, stir together and simmer for a few minutes until thickened, it will thicken some more as it bakes in the oven.
Stir in parsley and ladle into 6 mini pie shells, 8 small crocks, or 2 pie plates.
Preheat oven to 350 degrees.
Generously dust the counter and rolling pin with self-rising flour and roll the cold dough out to about a 1/2″ thickness.
Cut dough into a circle that is a little smaller than the pie plate or crock opening.
Place dough rounds on top of the filling, allowing the filling to peek through between the crust and container.
With a fork, beat the egg and liquid together until well combined.
Brush the dough with egg wash.
Bake the pies for 30 minutes or until the tops of the crusts are golden brown and puffed.
Depending on how much water is in the crawfish, you may have to add more flour to thicken filling up or more broth to thin it out.
Use the bottom of the baking container as a template to cut your pie topper.
- Category: Main Dishes, Seafood
- Method: Sautéing, Baking
- Cuisine: Cajun
Keywords: crawfish pot pie, Cajun crawfish pie, crawfish pie