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 egg
- 1 tablespoon water, milk, or cream
- Add flour to a large bowl.
- Grate the cold butter into the large bowl of flour and cut the butter with a fork 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 reduce 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.
Pie Crust And Assembling
- 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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes, Seafood
- Method: Sautéing, Baking
- Cuisine: Cajun
Keywords: crawfish pot pie, Cajun crawfish pie, crawfish pie