These hearty pot pies are filled with crawfish tails and a delicious potato mixture.
Crawfish Pot Pie
Makes 4 Servings
- ½ (17.3-ounce) package puff pastry, thawed (1 sheet)
- ¼ cup unsalted butter
- 4 medium red potatoes (about 1 pound), cut into ½-inch cubes
- 1 red bell pepper, chopped
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 tablespoons minced garlic
- 2 tablespoons all-purpose flour
- 1 pound cooked crawfish tails, drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1½ cups chicken broth
- 1 tablespoon Cajun seasoning
- 2 tablespoons unsalted butter, melted
- 1 teaspoon paprika
- Position oven rack in center of oven. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll puff pastry to ¼-inch thickness. Cut into 4 (5-inch) squares. Place on prepared pan. Refrigerate until ready to use.
- In a large skillet, melt butter over medium-high heat. Add potato, bell pepper, celery, onion, and garlic. Cook, stirring frequently and scraping bottom of skillet to prevent potatoes from sticking, until vegetables begin to soften, 7 to 8 minutes. Reduce heat to medium, and add flour, stirring to break up any lumps. Cook, stirring constantly, until mixture begins to thicken and flour turns light brown, 3 to 5 minutes. Add crawfish, tomatoes, broth, and Cajun seasoning, stirring well. Cook, stirring frequently, until thickened, 5 to 6 minutes. Spoon mixture into 4 (2-cup) ramekins. Place ramekins on a rimmed baking sheet. Top each with 1 puff pastry square. Cut 4 (1-inch) slits into top of each. Brush with melted butter, and sprinkle with paprika. Place pan in oven. 4. Immediately reduce oven temperature to 400°. Bake until golden brown, 15 to 20 minutes.