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Crawfish Pie is the ultimate comfort food in Louisiana! This famous Cajun dish is a delicious, flaky crawfish pot pie loaded with succulent crawfish tail meat and fresh veggies. It takes just a few ingredients to make a batch at home!
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Easy Crawfish Pie Recipe

Crawfish Pie is the ultimate comfort food in Louisiana! This famous Cajun dish is a delicious, flaky crawfish pot pie loaded with succulent crawfish tail meat and fresh veggies. It takes just a few ingredients to make a batch at home!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Crawfish Pie
Servings: 8
Author: Izzy

Equipment

Ingredients

For the Crawfish Pie Filling

  • 1 pound crawfish tails thawed, peeled and deveined
  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 2 teaspoon minced garlic
  • 1/3 cup all-purpose flour
  • 1 teaspoon minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ½ cup chicken broth or 1 ¾ cup
  • 1/2 cup heavy cream
  • 1 teaspoon optional cajun seasoning
  • 1 cup frozen peas

For the Pie Crust

  • 2 disks homemade or store-bought pie crust (see notes for how to make homemade pie crust)
  • 1 large egg beaten, for the egg wash

Instructions

  • In a large skillet over medium-high heat, add butter.
  • Once melt, add onions, carrots, celery, and garlic. Cook for about 5-7 minutes or until tender.
  • Add in flour, salt, pepper, thyme, parsley, chicken broth, heavy cream, and optional cajun seasoning. Whisk until there are no lumps.
  • Turn the heat to medium-low and simmer for 5 minutes.
  • Add crawfish tails, mix with the vegetables. Cover and simmer for another 3-5 minutes or until the crawfish meat just turns opaque. (If you use pre-cooked crawfish tails, you can simply add the crawfish tails together with the frozen peas).
  • Stir in frozen peas. Mix well. Remove from heat and set aside.
  • Preheat oven to 400°F.
  • Remove the pie dough from the refrigerator. On a clean surface dusted with flour, roll each dough disk into a 12-inch circle.
  • Place one crust into a 9-inch pie pan. Trim the overhang of dough with a knife and discard.
  • Spoon the crawfish pie filling on top of the bottom crust.
  • Cover the filling with the second crust. Trim the extra overhang off the sides.
  • Seal the edges by crimping the pie crusts together.
  • Use a sharp pairing knife to cut several small slits in the top crust to allow steam to escape.
  • Brush the top of the curst with egg wash.
  • Bake for 30-40 minutes or until the crust turns golden brown.
  • Allow it to cool for 10-15 minutes before cutting into slices. Serve and enjoy!

Notes

  • Homemade Pie Crust Ingredients:
    • 2 ½ cups all-purpose flour, plus more for dusting
    • 1/2 tablespoons granulated sugar
    • 1/2 teaspoon salt
    • 2 sticks unsalted butter, make sure it’s cold, and cut into cubes
    • 7-8 tablespoons cold water
  • How to Make Homemade Pie Crust:
    • Add flour, sugar, and salt into the bowl of a food processor. Pulse several times to combine.
    • Add the cold cubed butter and pulse until coarse crumbs form.
    • Add ice water and pulse until moist clumps form.
    • Transfer the dough to a clean surface. Gather the dough together into a ball. Do not knead the dough.
    • Divide the dough into two halves and flatten each into disks.
    • Cover with plastic wrap and refrigerate 1 hour before cooking.

Nutrition

Calories: 358kcal | Carbohydrates: 31g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 664mg | Potassium: 245mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3271IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg