Cheesy Bacon Green Bean Casserole Pot Pie

Thanksgiving is just around the corner so I thought I’d share one more killer side dish that will have you licking your pie plate 🙂  Green bean casserole has been around for ages…..and I LOVE it, all versions of it actually. I thought it would be fun to make my green bean casserole into this beautiful buttery puff pasty topped pot pie.

It is sinfully delicious and I hope you enjoy! No worries, I’ve got a yummy Thanksgiving dessert coming up first thing Monday morning 🙂

Here’s your line-up 🙂

Cook up your bacon, one of the best smells ever!

I dare you not to snag a few pieces. I couldn’t resist.

Don’t be afraid of the cheese sauce. A little butter, flour, seasonings, chicken broth and cheese. Easy 🙂

I like to boil the fresh beans for a few minutes so they aren’t ultra crunchy. Just enough 🙂  Note that you can use 2 cans, (drained) of green beans if you prefer.

Saute your onions and garlic, mmmm!

Add your beans and bacon to your onions and garlic 🙂

….and the cheese sauce!

Pour into a nice little pie plate…

Spread evenly….

Dip your finger in the cheese sauce for a little taste 🙂

Trim your puff pasty.

Lay over pie plate.

Tuck edges, make a few slits for the steam and time to bake!

Holy Moly does that look good or what?

Let cool for about 15 minutes, then dig in!


Cheesy Bacon Green Bean Casserole Pot Pie

1/2 lb bacon sliced into 1/2 inch pieces

1 medium onion, finely chopped

1 Tablespoon fresh minced garlic

12 oz bag of fresh trimmed green beans

1 stick butter

1/2 Cup all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked pepper

1 1/2 Cups chicken broth

1 1/4 Cups shredded cheddar cheese

1 sheet puff pastry thawed

1. Preheat oven to 350 degrees F. Cook bacon in medium dutch oven over medium heat until browned and crisped. Transfer bacon to a paper towel lined plate then discard all but 2 Tablespoons of bacon drippings. Saute onions in remaining bacon drippings until softened, about 5 minutes, stir in garlic and cook for a minute. Reduce heat to low. Boil green beans in pot for 5 minutes, until just fork tender. Transfer beans to a ice water bath. Add beans to onions and garlic along with the crisped bacon.

2. To make sauce melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper until well combined then whisk in chicken broth until thick and creamy, for about 3-4 minutes. Once hot and creamy stir in shredded cheese until melted. Pour cheese sauce over beans then transfer to a 9 inch pie plate. Trim square puff pastry edges to more of a round (does not have to be perfect). Lay puff pastry over beans, folding edges under. Cut 4-5 slits to allow for steam to escape. Bake for 35-40 minutes or until puff pastry is nice and golden. Let cool for 15 minutes before slicing into.

6-8 servings


Have a great rest of your week and weekend! See you soon 🙂

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63 Responses
  1. Jocely

    I made this last thanksgiving. Everyone loved it!!! It came out great. I loved that it didn’t require any milk. I plan on making it again this year!

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    I’m not allowed at any family functions without brining this. Everyone went nuts for it and demand it now. What a great recipe!!!

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  5. Brittany

    Hello Jenny! This recipe looks fabulous! I am wanting to make it next week for Thanksgiving and I just have a quick question: is this dish as good when made with canned green beans?

    Thanks so much!! Love your recipes!!

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  10. Karen Hayes

    I have to say I really dislike green beans, but this recipe looked so yummy I had to make it for Thanksgiving. Instead of green beans I used asparagas! OH SO TWO LARGE HELPINGS GOOD! I also backed it in a sqaure pyrex dish so I didn’t have to waste any of the dough! Keep the awesome recipes coming! I loved checking everyday!

  11. I made this recipe this weekend for my husband who had been away on a business trip for two weeks and my son who came home from college just for the night. This recipe is unbelievably good! Both guys ranted and raved about how delicious it was. It was even gourmet-like! I will DEFINITELY make this recipe again and again. Thanks so much for sharing!

  12. This does look delicious but in the picture it looks like there is a crust on the bottom. Putting the cheesy bean mixture directly into the pie plate and then covering with the pastry sounds like it makes this difficult to cut up and serve. Have you ever made it in a real pie crust or with puff pastry both on bottom and top? I really want to make this for Thursday, so if anyone could offer any advice I’d appreciate it.

    1. Hi Elita,
      There is no pie crust in my recipe and I was able to serve it no problem. However if you would like to do this recipe with a top and bottom pie crust I think it would be delicious as well. I would bake the bottom crust first for 15 minutes, fill with the filling, top with pie crust and bake for another 30-45 minutes, checking every 5 minutes after 30 minutes. Hope you enjoy ๐Ÿ™‚

  13. Amy B.

    Oh my goodness… I am drooling and my tummy is growling just looking at this recipe! Spectacular! But then again… every recipe on this site is wonderful! Love the pics… so much fun to look at. They totally sell the recipe! Great job! Can’t wait to see what’s posted next! =)

  14. Doni

    Oooh, that will go over well over Thanksgiving. I would also make this into individual bundles by cutting 4″X4″ squares of the puff pastry and putting the filling into the center and pull up the corners of the pastry and twist. Bake as directed until golden. ๐Ÿ™‚

  15. Sarah

    Looks so good! Jenny– I have been searching for a great chicken pot pie recipe for so long!! Do you think the filling for this would work if i added some chicken & other veggies as well or do you think it would be too cheesy?? If not, can you please do a chicken pot pie recipe soon??

  16. Oh, yum! I’m definitely putting this on my menu plan, but I think I might add some leftover turkey & serve it as a main dish after Thanksgiving. Love your recipes!

  17. April in CT

    I never thought I’d want green beans for breakfast, but I’d tear up on that right now! Looks scrumptious!

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