Pre-heat your oven to 350°F. This will warm your kitchen and help activate the yeast. Set up your mixer with the heavy dough hook inserted.
Add yeast and warm water to stand-up mixer, and let it sit for 2-3 minutes. Mix oil and salt into the yeast water and stir a couple of times
Add half the flour to the wet ingredients and begin mixing on the lowest setting. Slowly add no more than 1/2 cup of additional flour at a time as it continues to mix.
Once the dough begins to "clean off" the sides of the bowl as it mixes, stop adding flour. Increase the mixing speed to the medium setting and mix for 6 minutes.
Grease hands with a bit of oil. Pull dough out of the mixer and onto greased surface. Roll into a large rectangle with the dough 1/4 inch thick.
Cut the dough into 16 squares. Scoop 2 Tablespoons of chicken filling onto the middle of each square. Pull the corners over the filling until the filling is completely covered. Press the pastry down with your palm until the pastry is about 1 inch thick.
Roll or press the pastry into broken corn flakes, and place onto a greased cookie sheet. Repeat until all 16 pastries are on the cookie sheet.
Bake at 350 degrees for 15 to 20 minutes. Drizzle with creamy lemon sauce.