Cheesy Bacon Green Bean Casserole Pot Pie
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.
Servings 8
Calories 495kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 495kcal | Carbohydrates: 25g | Protein: 21g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 1447mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 823IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 2mg