Crawfish Pot Pie is everything you love about traditional pot pie except with CRAWFISH. It’s comforting, savory, a bit spicy and easy as pie with the use of prepared puff pastry- perfect for a weeknight meal.
Spring is upon us and it’s seriously one of my favorite times- culinary speaking. In my opinion the spring season welcomes some of the best of what Louisiana has to offer. The crawfish are boiling, the strawberries are ripe for the picking making them perfect for recipes like this Strawberry Shortcake, this Strawberry Lemonade Marmalade or a Strawberry Mojito to wash things down. In general, everyone seems a bit happier with a bit of extra spring in their step, too- no pun intended.
While crawfish boils are often reserved for weekend celebrations, my Puff Pastry Crawfish Pot Pie is delicious any ole time. You could certainly make your crust topping from scratch, but store-bought puff pastry keeps things both easy and fast. Pie crust would also work if puff pastry is not your thing. The dish is everything you love about comforting pot pie…crawfish style.
- ½ (17.3-ounce) package puff pastry, thawed (1 sheet)
- ¼ cup unsalted butter
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- 1 cup yellow onion, chopped
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 pound frozen cooked Louisiana crawfish tail meat, thawed
- 1 ½ cups mixed vegetables, thawed (carrots, green beans, corn, peas)
- 2 Tablespoons Cajun seasoning
- 2 Tablespoons fresh parsley, garnish/optional
Preheat oven to 400 degrees.
In a large cast iron skillet, melt butter over medium heat. Add bell pepper, celery and onion. Cook, stirring frequently, until vegetables begin to soften, about 4-5 minutes. Add flour, stirring to remove any lumps. Cook, stirring constantly, until vegetable mixture begins to thicken, and flour turns light brown.
Add the chicken broth, crawfish and vegetable medley, stirring well to combine. Add Cajun seasoning, mix well. Cook, stirring constantly, until thickened, about 5 minutes.
Remove the skillet from heat.
On a lightly floured surface, roll puff pastry to ¼ thickness. Cut the pastry into a round circle and place the pastry on top of the crawfish mixture.
Bake until golden brown, about 15 to 20 minutes. Garnish with chopped fresh parsley, if desired.
If you’re wondering if you can substitute shrimp for the crawfish because you don’t have frozen crawfish readily available, the answer is yes! Want to add both and a bit of crab and have yourself a seafood pot pie, go for it! It may get a bit expensive but it will certainly be delicious.
Entertaining tip: Make them mini!
Use 4 (2 cup) ramekins to create individual pies. To bake, line a rimmed baking sheet with parchment paper. Cut your puff pastry into 4 squares. Place on the prepared baking pan and refrigerate until ready to use.
When ready to bake, spoon the crawfish mixture into the ramekins. Place ramekins on the baking sheet and top each with 1 puff pastry square. Brush with melted butter and reduce the baking time; about 15-20 minutes.
Looking for more ways to enjoy crawfish this season? Try this 30 Minute Crawfish Etouffee when you’re short on time. Crawfish Monica is a personal favorite, and this Crawfish Cornbread for when you may prefer to have your crawfish as an addition to your meal but not your main meal.
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