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Day 222: Vegetable Pot Pie

Happy day 222! Thank you all so much for choosing your favorite kind of snack cake on the poll! I got a lot of answers.

The poll will be open until November 1, so if you haven't chosen your favorite kind of snack cake, do it now! I'll be baking the one with the most votes soon!

I'm happy to announce that I'm now shipping my signature "Bored Baker Cookies" (it's a secret recipe) nationwide now!!!

Many people have been asking for me to ship some treats to them, so I've finally figured out how to do it! Plus all funds will go to charity, of course! Click here to fill out the order form. Note: I will still be doing custom orders but only locally.

I'll be celebrating with vegetable pot pie! I love the lattice pie crust and the filling. The first time I had this pie, I didn't like it. There were way too much vegetables in it for me. :) I suppose my taste buds are changing, and I'm really loving this!

You'll love this vegetable pot pie, it has a crisp flakey crust, with a delicious filling! You'll enjoy eating every bite of it!


|Level: 👩🏽‍🍳👩🏽‍🍳|Time: 1 hour, 30 minutes| Serves: 4|



Pie Crust:

  • 4 1/2 cups all-purpose flour

  • 2 teaspoons salt

  • 12 tablespoons chilled butter, cut into cubes

  • 1/2 cup ice water


  • 1 cup carrots chopped

  • 1 potato peeled and cubed

  • ½ cup celery chopped

  • 1 cup frozen peas

  • ⅓ cup onion

  • 2 cloves garlic pressed

  • ⅓ cup flour

  • ½ tsp salt

  • ¼ tsp pepper

  • ¼ tsp celery seed

  • 1¾ cup vegetable broth

  • ⅔ cup milk


  1. Whisk your flour, and salt together in a bowl. Cut in your butter until it resembles coarse meal. Pour in your ice water and knead gently. Cover and chill for at least 30 minutes.

  2. Preheat your oven to 425 degrees F. Boil a large pot with water and add your potato, carrots, and celery. Cook for 13 minutes and then add your frozen peas. Boil for 2 more minutes. Drain and set aside for later use.

  3. In a large skillet over medium heat, melt some oil (about 1 tablespoon) and cook your onions and garlic for 2 minutes. Pour in your vegetable broth and milk and mix for 3-5 minutes until thick and creamy.

  4. Roll your pie crust into a 12" circle. Place onto pie tin and blind bake for 5 minutes. With your remaining pie crust, roll into a 9x11" rectangle and cut 1" strips.

  5. Mix your boiled vegetables into your sauce mixture and mix together. Pour the filling over your baked pie crust and make a lattice pattern with your pie crust. Bake for 30 minutes.


- The Bored Baker 👩🏽‍🍳


Made this recipe? Tag @theboredbakerofficial on Instagram.



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