Louisiana Crawfish and Chicken Pot Pie
A rich, decadent filling of chicken and crawfish tails with Cajun spices and a puff pastry lid.
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Ingredients
- 1 package puff pastry sheet
- 1 pound crawfish tails, peeled and deveined
- 1 pound chicken breast, cubed
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 medium yellow onion, diced
- 1/2 cup bell pepper, diced
- 1/2 cup celery, diced
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 1/2 tablespoons Cajun seasoning
- 1 large egg, beaten for wash
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a deep 9-inch pie dish or cast iron skillet.
- 2
In a large skillet over medium heat, melt the butter and sauté the chicken cubes until browned; remove chicken and set aside.
- 3
In the same skillet, add the onion, bell pepper, and celery (the 'Holy Trinity') and cook until softened, about 5-7 minutes.
- 4
Whisk in the flour to create a light roux, cooking for 2 minutes, then slowly pour in the chicken stock while whisking constantly to avoid lumps.
- 5
Stir in the Cajun seasoning, heavy cream, cooked chicken, and crawfish tails, then simmer for 5 minutes until the sauce thickens.
- 6
Pour the filling into your prepared baking dish and let it cool slightly for a few minutes.
- 7
Unroll the puff pastry and place it over the dish, trimming the edges and cutting three small slits in the center for steam to escape.
- 8
Brush the pastry with the beaten egg wash and bake for 25-30 minutes until the crust is golden brown and the filling is bubbling.
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