Louisiana Crawfish Pie

Preheat oven to 350 degrees F. Spray a (9-inch) pie pan with nonstick vegetable cooking spray and place one of the pie crusts in the pan.

In a medium skillet, saute onions in butter until translucent. Add crawfish tails, Creole seasoning, garlic salt, parsley, and salt and pepper, to taste. Saute together for 4-5 minutes. Add the cream of mushroom soup and blend well.

Pour contents into pastry-lined pie pan. Cover the top of the pie with the remaining pie crust and pinch the edges together to seal the pie. Cut 4 small slits in the top of the pie for ventilation and place in the preheated oven for 35-40 minutes until the top is golden brown. Let stand 5 minutes before cutting the pie.