Buffalo Chicken Pot Pie

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Based on a recipe i found online. nice spicey pie with a kick

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Steps

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Preheat oven to 375 degrees.

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Heat 1 tablespoon of oil in a large skillet over medium-high heat.

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Add the chopped chicken chunks and saut them on both sides until golden brown.

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Remove chicken chunks from skillet and reserve on a plate.

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Add another 1 tablespoon of oil , the onion , carrot , celery and garlic to the same skillet and cook , stirring occasionally , until the vegetables are tender , 5-6 minutes.

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In a medium-size sauce pan , melt the butter over medium-high heat then stir in the flour and cook until light brown , about 1 minute.

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Whisk the chicken stock and wing sauce into the butter / flour mixture and bring it to a boil.

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Simmer until thickened , 2-3 minutes.

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Add chicken and vegetables to buffalo wing mixture and mix well.

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Transfer everything to a 8x8 square casserole dish and set aside.

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In a medium-size mixing bowl , prepare the cornbread according to package directions.

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Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter ont.

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Ingredients

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boneless skinless chicken breasts, onion, carrot, celery, garlic clove, olive oil, butter, flour, chicken stock, buffalo wing sauce, jiffy cornbread mix, milk, egg, blue cheese