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.
Course Side Dish
Cuisine American
Keyword green bean casserole, green beans and bacon, thanksgiving side dish recipes, vegetable pot pie
Prep Time 40 minutesminutes
Cook Time 40 minutesminutes
Cooling Time 15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 8
Calories 495kcal
Author Jenny
Ingredients
1/2lbbacon sliced into 1/2 inch pieces
1medium onionfinely chopped
1Tablespoonfresh minced garlic
12ozbag of fresh trimmed green beans
1stickbutter
1/2cupall purpose flour
1/2teaspoonkosher salt
1/4teaspoonfresh cracked pepper
1 1/2cupschicken broth
1 1/4cupsshredded cheddar cheese
1sheetpuff 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.