Hosting an Easy Pi Day Party + Vegetarian Pot Pie Recipe

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I first attended a Pi Day party in college. I remember hearing about the “holiday” and thinking it was both funny and delightful; plus, who would turn down an excuse for pie?

Over the years, we racked up many years of Pi Day celebrations. From playgroups at the park to cramming over 50 people into our 600 square foot condo (leading one friend to remark, “May your home always be too small for your friends”), it became a favorite annual tradition.

Of course, year 13 or so got derailed with the pandemic, as did the next one. But happily, this year marks the return of Harbuck Pi Day gatherings and I couldn’t be happier about it.

How to Host a Pi Day Party

The best part about hosting a Pi Day party is how simple it is. If you’re wondering how to host an easy party, this is a winner!

Each year, we send out a digital invitation (usually via Paperless Post) with all the details. While we used to host in our home or backyard, in the last few years, we’ve started hosting it at a nearby park. This means it’s easy to invite whoever should like to join, and anyone is welcome to bring friends, too. It’s such an easy way to host an inclusive party!

Because it’s at a park, there’s also plenty for kids to do, so there’s absolutely nothing I have to do as far as entertainment except for perhaps bringing a few balls or frisbees.

What We Provide at a Pi Day Party

Again, we keep this party incredibly simple. We generally provide plates, forks, napkins, cups, and water in our big 5-gallon cooler.

We also generally make two pies, one sweet and one savory (which I would make for our family, anyway). Then we ask each family that attends to bring a pie, either homemade or store bought. My personal favorites to make are this coconut cream pie and the below vegetarian pot pie. I also love making a quiche or hand pies with apple and cheddar! Perfect for an outdoor picnic.

It’s super easy, and requires very little preparation. And if you don’t bake, you could absolutely purchase a pie I stead of making one yourself!

I love that people can come and go as they please, are welcome to bring a friend, and it requires almost no set up and clean up. It’s the perfect easy party for a large group.

How Long is a Pi Day Party?

We generally keep our parties to about 3 hours so people have a set window in which to show up. And then people are welcome to stay longer at the end if they like.

That’s it! The easiest, most fun party that requires almost no prep. It’s the best annual party tradition!

Have you ever hosted a Pi Day party before? I’d love to hear your experiences!

Family Size Hearty Vegetarian Pot Pie Recipe

And as a bonus, here’s my favorite vegetarian pot pie recipe! It’s hard to find a decent vegetarian pot pie that is both filling and wholesome. But a dear friend (hi, Rebecca!) once brought me this dish after I’d had a baby and it quickly became a favorite.

I’ve modified it just a bit for our family – I love adding cannellini beans to bulk it up with some protein, and love the sharpness of a bit of cheddar. I also increased the filling to make it in a 9×13 pan to feed our large family (and a couple guests if we have them). If you have a smaller family or don’t want leftovers, feel free to halve it and use a regular pie dish. Finally, I don’t use a bottom crust as I find it often gets soggy without parbaking, and the top crust feels like more than enough to add the buttery flakiness.

Vegetarian Pot Pie Recipe

Serving Size:
30 mins prep, 30 mins to bake


  • 1.5 recipe of pate brisee (omit the sugar)
  • 1 stick butter
  • 1 medium onion, diced
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1.5 cups milk
  • 3 cups vegetable broth
  • 2/3 cup flour
  • 1-10oz bag frozen mixed vegetables (I usually use the mix of peas/corn/green beans)
  • 3 Yukon gold potatoes, cooked & cut
  • 1 can cannellini beans, drained & rinsed
  • 1 cup shredded sharp cheddar cheese


  1. Heat oven to 425F. Prepare the pie crust. Pat into a disk, wrap in plastic wrap, and refrigerate until needed.
  2. Melt butter in a large saute pan or wok over medium heat. Add onion and cook until translucent but not browned. Add flour, salt, & pepper. Stir until well blended. Gradually stair in broth and milk, cooking until bubbly and thick. Turn off heat.
  3. Spray a 9×13 pan with cooking spray.
  4. Add veggies and mix well. Season to taste (I usually add more salt & pepper). Stir in potatoes, beans, and cheese.
  5. Spoon filling into prepared pan.
  6. Remove pie dough from refrigerator. Sprinkle a clean countertop with flour and roll out into a large rectangle, large enough to cover the pan with a slight overhang. Place crust on top of filling, crimp the edges to seal, and cut a few slits in the top to vent.
  7. (At this point you can also cool, cover, and refrigerate or freeze it to bake later.)
  8. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. 


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