I was planning on making the dough this weekend, but I am making it into a Sicilian pizza instead of pot pies. Here is what I would do:
1) Combine 3.61 oz flour and 3.61 oz water in bowl. Add .1 oz yeast, .1 oz sugar and .21 oz salt. Stir using paddle attachment of Kitchenaid until well combined and not lumpy.
2) Let the mixture ferment on the counter, covered, for 6 hours.
3) To the poolish add the semolina, oil and milk. Stir using the paddle attachment until well combined.
4) Using the dough hook and the Kitchenaid on stir setting, gradually add the remaining flour over 5 minutes.
At this point you should assess the dough. If it seems too wet you should add a little more flour and recheck.
5) Knead dough using dough hook at a speed halfway between 2 and 3 for 5 minutes.
6) Let the dough rest 15 minutes, then shape into a ball and let rise, covered for an hour and a half or until doubled in size.
As pete-zza pointed out, it doesn't meet the classic definition of a poolish but I think it will work