Ingredients:

1/4 cup butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped green onions
2 tablespoons chopped parsley
2 cloves garlic, minced
1/4 cup all-purpose flour
2cups chicken broth
1/2 cup tomato sauce
Salt and pepper
2 tablespoons cornstarch
2 tablespoons water
1 pound fresh crawfish tails
4 refrigerated pie crust rounds

In a 3-quart saucepan melt butter. Add onion, green pepper, celery, green onions, parsley, and garlic. Cook and stir about 10 minutes or until vegetables are very tender. Stir in flour until blended. Stir in chicken broth, tomato sauce, and salt and pepper to taste. Bring to boiling. Reduce heat. Cover and simmer mixture for 20 to 25 minutes.

Combine cornstarch and water. Stir into skillet. Add crawfish. Cook and stir until thickened and bubbly. Cook 2 minutes more. Remove from heat.
Preheat oven to 425 degrees F.

Place dough rounds in 4 separate baking dishes. Fill one round with 1/4 of filling. Fold the dough over and crimp the edges to seal the filling in. Repeat with remaining dough. Bake 15 to 20 minutes, or until crust is golden brown. Let cool slightly and serve.