3tbspcornstarch, dissolved in 1/4 cup cold broth (I use homemade bone broth)
1tbspparsley
2lbscooked crawfish tail meat or shrimp, or combo of both
4Pillsbury deep dish pie crusts,makes 2 pies, top and bottom crusts
Creole seasoning to taste, I use Zatarains or Tony Chachere's
Instructions
Preheat oven to 350° F.
In a large skillet or pan, melt butter over medium heat. Add onions, bell pepper, and celery (I always sprinkle with salt to season the veggies) and cook until softened. Add garlic and cook for another minute.
Add soup, milk, cornstarch mixture, and reduce heat to low and cook for 5 minutes or until thickened. Add crawfish, parsley, and season to taste with creole or cajun seasonings.
Pour mixture into pie shells, and top with the extra crusts. Place on a large sheet pan and bake for 30-45 minutes or until crust is golden brown. Remove from oven and let cool slightly before serving.