Crawfish Etouffee Pot Pie Recipe
Homemade pie crust filled with Ms. Gloria's famous crawfish étouffée. Served with your choice of side.
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Ingredients
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Pie Crust
Crawfish Étouffée Filling
Method
Pie Crust Preparation
- 1
Make the Pie Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. You may need more or less water.
- 3
Chill the Dough
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Crawfish Étouffée Filling Preparation
- 4
Sauté the Vegetables
In a large skillet, melt the unsalted butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
- 5
Add Garlic and Seasoning
Stir in the minced garlic and cajun seasoning, cooking for an additional 2 minutes until fragrant.
- 6
Add Crawfish and Tomatoes
Add the crawfish tails and canned diced tomatoes to the skillet. Cook for about 5 minutes, stirring gently.
- 7
Simmer the Mixture
Pour in the chicken broth and bring the mixture to a simmer. Cook for 10-15 minutes, until the sauce thickens. Stir in the chopped green onions and season with salt and black pepper to taste.
Assembling the Pot Pie
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Roll Out the Dough
On a floured surface, roll out the chilled pie dough to fit your pie dish. Place the rolled dough into the dish and trim any excess.
- 10
Fill the Pie
Pour the crawfish étouffée filling into the pie crust, spreading it evenly.
- 11
Top with Crust
Roll out another piece of dough for the top crust, place it over the filling, and seal the edges by crimping them together. Cut slits in the top for steam to escape.
- 12
Bake
Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown.