Chicken Mornay Pie
Creamy, comforting, and packed with flavour, Chicken Mornay Pie is a classic family favourite that never goes out of style. Tender chicken pieces are combined with a rich, cheesy Mornay sauce, mixed with vegetables, and baked beneath golden, flaky pastry. It’s the kind of meal that feels special enough for guests but easy enough for a weeknight dinner.
This recipe is perfect for using leftover cooked chicken, making it both practical and delicious. Served with a fresh green salad or steamed vegetables, Chicken Mornay Pie delivers warmth and satisfaction in every bite.
Why You’ll Love This Recipe
-
Creamy homemade Mornay sauce
-
Flaky, golden pastry topping
-
Ideal for using leftover chicken
-
Freezer-friendly and great for meal prep
-
Family-approved comfort food
Ingredients (Serves 4–6)
Filling
-
2½ cups cooked chicken, diced or shredded
-
1 cup broccoli florets, lightly steamed
-
½ cup carrots, diced and cooked
-
½ cup frozen peas
-
Salt and black pepper, to taste
Mornay Sauce
-
50 g butter
-
¼ cup plain flour
-
2 cups milk
-
1 cup grated cheddar cheese
-
¼ cup grated parmesan cheese
-
1 teaspoon Dijon mustard
-
Pinch of nutmeg (optional)
Pastry
-
1 sheet shortcrust pastry (base)
-
1 sheet puff pastry (top)
-
1 egg, beaten (for egg wash)
Instructions
1. Prepare the Mornay Sauce
Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1 minute to form a smooth paste. Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens.
Remove from heat and stir in cheddar, parmesan, Dijon mustard, and nutmeg. Season with salt and pepper. Stir until smooth and creamy.
2. Make the Filling
In a large bowl, combine chicken, broccoli, carrots, and peas. Pour over the warm Mornay sauce and mix gently until everything is evenly coated.
3. Assemble the Pie
Preheat oven to 200°C (180°C fan-forced). Grease a pie dish. Line the base with shortcrust pastry and trim edges. Spoon in the chicken Mornay filling.
Top with puff pastry, pressing edges to seal. Trim excess pastry and cut a small slit in the centre to allow steam to escape.
4. Bake
Brush the pastry with beaten egg. Bake for 30–35 minutes, or until the pastry is puffed and golden brown.
5. Rest and Serve
Allow the pie to rest for 5–10 minutes before slicing. This helps the filling set slightly and makes serving easier.
Serving Suggestions
-
Steamed green beans or broccoli
-
Fresh garden salad
-
Mashed potatoes
-
Buttered peas
Tips for the Best Chicken Mornay Pie
-
Use cooked rotisserie chicken for convenience
-
Let the sauce cool slightly before assembling to prevent soggy pastry
-
Place pie dish on a baking tray to catch spills
-
For extra flavour, add sautéed mushrooms or bacon
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pie can also be frozen (unbaked or baked) for up to 2 months. Reheat in the oven for best pastry texture.
Final Thoughts
Chicken Mornay Pie is the ultimate comfort meal—creamy, cheesy, and wrapped in golden pastry. It’s a reliable recipe that brings warmth to the table and keeps everyone coming back for seconds. Whether for a family dinner or a special occasion, this pie is always a winning choice.