This is the Garlo’s Pies Big on Meat Chicken Breast, featuring 28% diced chicken breast in large chunks in a white gravy.

The pie presented in a circular form measuring approximately 10 cm in diameter and was prepared by baking in an oven preheated to 175°C for 20–25 minutes. The pastry developed an even golden-brown finish with visible layers throughout and sesame seeds on top. Aroma opened with something akin to boiled, unseasoned chicken.

Initial contact delivered a crisp and flaky pastry lid, while the base exhibited a firmer, less flaky texture that remained free from sogginess and provided ample structural support for the filling. The pastry fractured cleanly before yielding to chunky chicken breast suspended in a stark white sauce that appeared almost unfinished.

Through the mid-palate, the aroma of boiled chicken resolved into the taste. While the chicken breast was generously portioned and cut into substantial pieces, it retained the dry fibrosity characteristic of lean breast meat. The white gravy contributed little beyond a light touch of salt, lacking the richness and savoury depth associated with a béchamel or Japanese white stew.

The pastry retained its structural integrity throughout, leaving a clean finish without excessive greasiness. Despite its competent texture and generous filling, the pie remained notably restrained in flavour, relying almost entirely on the natural taste of chicken breast.

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Overall, a savoury chicken pie with a linear flavour progression and well-integrated textural development, resulting in a structurally competent but remarkably underseasoned product.

This Garlo’s Pies Big on Meat Chicken Breast contained 200 g. It was produced in Australia and purchased in Sydney, Australia in 2026.