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5 from 1 vote

Cheesy Green Bean & Bacon Pot Pie (with vegetarian option)

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  • - 1/2 lb bacon sliced into 1/2 inch pieces or 1/2 box of Morning Star veggie Bacon for veggie version
  • - 1 medium onion finely chopped
  • - 1 Tablespoon fresh minced garlic
  • - 12 oz bag of frozen green beans
  • - 1 stick butter
  • - 1/2 Cup all purpose flour
  • - 1/2 teaspoon kosher salt
  • - 1/4 teaspoon fresh cracked pepper
  • - 1.5 Cups chicken or veg broth
  • - 1.25 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. For veggie bacon, cook in microwave according to directions, then crumble and set aside.
  • Saute onions in remaining bacon drippings. Or if you used veggie bacon, saute onions in 1-2 TBSP of olive oil. Saute until softened, about 5 minutes, stir in garlic and cook for a minute. Reduce heat to low.
  • Add beans to onions and garlic along with the crisped bacon. Cook on low until green beans are heated through.
  • Now it's time to make the sauce. To make sauce melt butter in a medium saucepan over medium heat.
  • Whisk in flour, salt and pepper until well combined.
  • 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 and carefully mix.
  • 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.( ps.... I am literally drooling right now)