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…
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
- 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 an ice water bath.
- Add beans to onions and garlic along with the crisped bacon.
- 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.
Have a great rest of your week and weekend! See you soon 🙂