Cheesy Bacon Green Bean Casserole Pot Pie

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