Easy Seafood Pot Pie Recipe
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Easy Seafood Pot Pie Recipe
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If you’re looking for something different to cook tonight, try this seafood pie. You can save time by using store-bought pie crust, and you’ll have it ready to enjoy in under an hour!
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Ingredients
For the Crawfish Pie Filling
- 1 pound crawfish tails thawed or other seafood
- 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
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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!
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