Puff Pastry Crawfish Pot Pie

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.

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Crawfish Pot Pie

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Comforting and savory Crawfish Pot Pie comes together easily with the use of storebought puff pastry and frozen crawfish tails. Perfect for a weeknight meal!

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Ingredients

• 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

Instructions

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.