Heat oil on medium setting in large frypan. Add flour, stirring constantly.  

Mix together chicken bouillon and water, and add it and milk to flour mixture. Cook until mixture thickens.

Blend in ginger, salt and pepper.

Add meat and vegetables and blend well.  Fold into 9 inch square baking dish. Top with pie crust that has been rolled to 1/4 inch thickness. Trim away the overlapping edges.

Bake in 350 degrees F oven for 40 minutes, until mixture is bubbling and crust is browned.

Allow the pie to stand 5 minutes before serving.

TIP 1 - Use leftover piecrust you already have on hand, or use pie crust mix. Follow package directions.  

TIP 2 - You can double this recipe and cook it in a 9x13 baking dish.