Crawfish Pot Pie Recipe
three cheese spicy crawfish etoufee, crimini mushrooms, house made pie crust
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Ingredients
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Crawfish Pot Pie Ingredients
Method
Crawfish Pot Pie Directions
Prepare the pie crust
Roll out the house-made pie crust and fit it into a pie dish. Pre-bake the crust at 375°F (190°C) for about 10-12 minutes until lightly golden. Remove from oven and set aside.
Make the etouffee filling
In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 3 minutes.
Thicken the sauce
Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 2-3 minutes, then gradually add the chicken broth while stirring continuously to avoid lumps. Bring to a simmer and cook until thickened.
Add the crawfish and cheese
Stir in the crawfish tails, heavy cream, Cajun seasoning, cheddar cheese, Monterey Jack cheese, and Parmesan cheese. Season with salt and black pepper to taste. Cook for another 5 minutes until the cheese is melted and the mixture is heated through.
Assemble the pie
Pour the crawfish etouffee filling into the pre-baked pie crust. Cover with additional pie crust if desired, sealing the edges and making slits for steam to escape.
Bake the pot pie
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the crust is golden brown. Let it cool slightly before serving.
