Preheat oven/toaster oven to 375 F / 190 C. Chop chicken strips into small cubes.
In a bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.
Optional: Mix cornstarch into the stock. Finely mince garlic into small pieces.
Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) on medium-heat. Cook frozen vegetables and optional minced garlic for 3-4 minutes until browned.
Add in butter, chicken, broth and optional dry spices. Cook until warmed and thickened, about 4-8 minutes. Place into an oven-safe dish.
Bake in oven or airfryer
Roll out crust and place on top of the dish - cut 1-2 slits to vent. (Or use whole grain bread for a no-bake option)
Oven: Turn heat to 350 F / 175 C. Bake for 12-18 minutes until crust has browned.
Airfryer: Airfry the pot pie at 360 F / 180 C for 6-10 minutes until pie or biscut crust has browned.
Meal prep: Bake pie crust separately from filling. Keeps for 3-5 days, in the fridge with crust stored separately from filling.
Let cool briefly before serving.
Cool completely before covering and storing in the fridge for up to 3 days, or freezer for about 1 month. Reheats well in microwave or oven.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.