Chicken Pot Pie

1 lb. boneless chicken breast
1 lb. frozen mixed vegetables
1 roll pie crust
2c low sodium chicken broth
4T butter
1T olive oil
1 medium onion, chopped
4 cloves garlic, grated
3/4c all purpose flour
1/2c milk
2T fresh parsley, chopped
1T fresh thyme, chopped
salt and pepper

Cube and fry chicken breast in cazuela. Remove chicken once cooked, keep liquid. Melt butter in cazuela, add onion and vegetables, about 10 minutes. Add garlic and flour- mix well. Stir in broth and bring to boil. Once sauce thickens add milk, chicken, parsley, thyme, salt and pepper. Add filling to cazuela, sarten or individual cazuela and cover with roll pie crust. Cook at 350° for 35 minutes or until golden brown.