Crawfish Pie Recipe

Ingredients

• 4½ cups chicken broth
• ½ cup butter
• 1½ cups chopped onion
• 1 cup chopped celery
• ½ cup chopped red or green bell pepper
• 1½ Tbsp minced garlic
• ½ cup all-purpose flour
• 1½ tsp Old Bay seasoning
• 1½ tsp minced canned chipotle pepper in adobo sauce
• ½ tsp jarred chicken soup base
• ½ tsp jarred seafood soup base
• ¼ tsp freshly ground pepper
• 1 bay leaf
• 1 (1-lb) package frozen cooked peeled and deveined crawfish tails, thawed
• ½ 10-oz.) can diced tomatoes and green chiles
• 1 (8-oz.) package pepper Jack cheese, diced
• 2 green onions, sliced
• Pie Dough
• 1 large egg, lightly beaten

1. Bring broth to a simmer in a large saucepan over medium heat. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and next 2 ingredients; sauté 6 to 7 minutes or until tender. Add minced garlic; sauté 1 minute. Add flour; cook, stirring constantly, 10 minutes or until browned.
2. Add simmering broth, 1½ cups at a time, to sautéed mixture; whisk until blended. Add Old Bay seasoning and next 5 ingredients, whisking until blended. Bring to a boil; reduce heat to low, and simmer, uncovered, 20 minutes.
3. Stir crawfish tails, tomatoes, and green chiles into mixture; cook 1 minute or just until thoroughly heated. Remove from heat; stir in cheese and green onions.
4. Preheat oven to 425°. Turn out pie dough onto a lightly floured surface. Roll each dough to ⅛-inch thickness. Cut out 8 circles, each large enough to cover top of a 10-oz. ramekin. Lightly grease 8 (10-oz.) ramekins. Spoon about 1 cup crawfish pie filling into each ramekin; top with dough cutouts, and crimp, sealing to ramekins. Brush tops with beaten egg. Cut slits in top for steam to escape.
5. Place ramekins on an aluminum foil–lined baking sheet. Bake at 425° for 25 to 30 minutes or until browned and bubbly.