Rachael Ray's Buffalo Chicken Pot Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 5 tablespoons extra virgin olive oil, divided
• 3 boneless skinless chicken breasts, cut into bite sized pieces
• 1 large onion, chopped into bite sized pieces
• 2 carrots, peeled and chopped into bite sized pieces
• 3 stalks celery, chopped into bite sized pieces
• 2 garlic cloves, grated
• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups chicken stock
• 1/4 cup hot sauce (or more for more kick!)
• 17 ounces boxed cornbread mix (like 2 boxes of jiffy mix)
• 2/3 cup milk
• 2 eggs
• 1 cup blue cheese, crumbled

Recipe

• 1 preheat oven to 375 degrees fahrenheit.
• 2 heat 2 tablespoons of evoo (extra virgin olive oil) in a large skillet over medium-high heat.
• 3 add the chopped chicken chunks and sauté them on both sides until golden brown.
• 4 remove chicken chunks from skillet and reserve on a plate.
• 5 add another 2 tablespoons of evoo, onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.
• 6 while the veggies are cooking start the sauce. in a medium-size sauce pan, melt the butter over medium-high heat; stir in the flour and cook until light brown, about 1 minute.
• 7 whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
• 8 simmer the gravy until thickened, 2 or 3 minutes.
• 9 return the reserved chicken chunks to the skillet with the cooked vegetables.
• 10 add the gravy, stirring to combine.
• 11 transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
• 12 topping:.
• 13 in a medium-size mixing bowl, prepare the cornbread according to package directions.
• 14 stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
• 15 bake the pot pie until the cornbread is baked through and the filling is hot, 20 to 30 minutes.