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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unbaked pie crusts
1/2 stick
1 small
onion, chopped
2 stalk(s)
celery, chopped fine
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


  • 1Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
  • 2In a large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft and onions are clear.
  • 3Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
  • 4Pour filling into pie crust. Top pie with second pie crust.
  • 5Crimp 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.
  • 6Place 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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