Crawfish Pie

Donna Burgoon


I love this recipe and have used it for many years. I like to make 2 pies and have one for dinner, then cut the other into slices and freeze for a quick lunch. It freezes well and can be reheated in the microwave or the oven.


☆☆☆☆☆ 0 votes

20 Min
35 Min


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  • 2
    unbaked pie crusts
  • 1/2 stick
  • 1 small
    onion, chopped
  • 2 stalk(s)
    celery, chopped fine
  • 1/2
    green or red bell pepper, chopped fine
  • 1 lb
    crawfish tails
  • 1 can(s)
    cream of mushroom soup
  • 2 tsp
    creole seasoning

How to Make Crawfish Pie


  1. Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
  2. In a large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft and onions are clear.
  3. Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
  4. Pour filling into pie crust. Top pie with second pie crust.
  5. Crimp both edges of the pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.
  6. Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.

Printable Recipe Card

About Crawfish Pie

Course/Dish: Seafood, Savory Pies
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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