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1
Preheat oven to 425F.
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2
Combine flour, salt and flour in mixing bowl.
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3
Add in oil and milk.
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4
Mix thoroughly, then set aside.
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5
Heat oil in a deep frying pan at medium-high heat.
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6
Add chicken, cook until chicken is no longer pink.
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7
Add flour one tablespoon at a time, mixing so that it thoroughly coats the chicken and absorbs the oil.
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8
Also add seasoning at this time.
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9
Add milk slowly, mixing thoroughly as you do.
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10
It should start thickening into gravy as it mixes with the floured chicken.
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11
Add vegetables to the chicken gravy.
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12
Allow gravy to cook until vegetables defrost, stirring frequently.
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13
In your baking dish, take about half of the dough you made previously and press it evenly into the bottom of the dish.
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14
Bake in oven for 5-10 minutes, or until the crust just starts to turn brown (I usually do this while I'm preparing the filling) Remove from oven.
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15
Scoop/pour the filling into the baking dish on top of the crust.
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16
Flatten the remaining dough out evenly and lay it over the filling so that it covers it (It doesn't have to be perfect, as the crust usually pulls away from the edges a bit anyway).
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17
Place in oven for 10-15 minutes, or until the crust is a golden brown.
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18
Remove from oven and serve!
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19
If you allow it to sit and cool for a few minutes before serving, its usually a little easier to scoop out, as the filling thickens a little as it cools.
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20
Enjoy!
