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Mini-Crawfish Pies

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 1 lb thawed frozen crawfish tails
  • 1 large diced yellow onion
  • 4 stalks diced celery
  • 2 small diced carrots
  • 1 bunch diced scallions
  • 1 diced green pepper
  • 2 diced shallots
  • 4 cups heated chicken stock
  • 6 tablespoons flour
  • 6 tablespoons sliced, plus 8 tablespoons cubed butter
  • 3 tablespoons Cajun seasoning
  • 1 cup all purpose flour
  • 1 (3 oz) package cream cheese



Preheat oven to 325 °F. Soften cream cheese and 8 tablespoons cubed butter and blend well. Stir in flour and chill for one hour in refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottom. From pie-crust bottom portion of dough, create dough balls approximately 1 in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown.


In a saucepan, add 6 tablespoons sliced butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft. Add crawfish, Cajun seasoning, and salt & pepper to taste. Sauté mixture for 2-3 minutes. Add chicken stock and stir until boiling. Spoon mixture into pre-baked mini dough crusts. Top with a circle of unbaked dough cut from the reserved 1/3 of original dough. Bake for 20-25 minutes until golden brown. Serve while warm.

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