Buffalo Chicken Pot Pie

This was not on the menu this week. Actually half of the stuff I've made this week wasn't on the list, but I didn't have to go to the store so it still worked. I'm still tweaking monthly meal planning. I was supposed to make buffalo chicken pizza, but I made a pizza last night so I didn't want pizza again. I had put buffalo chicken lasagna on the menu, but I was not in the mood for that either. So while driving home from the park, I thought of this recipe and that was ALL I wanted...plus I had to use up my celery.

Buffalo Chicken Pot Pie-adapted from Rachael Ray
1 lb chicken, cut into pieces
3 carrots, sliced
1 onion, diced
3-4 stalks celery, sliced
2 garlic cloves, minced(which I forgot)
2 tbsp olive oil, divided
4 tbsp butter
4 tbsp flour
2 1/2 cups chicken broth
1/4-1/3 cup hot sauce(more if you want it spicier)
recipe for corn bread
1 cup blue cheese crumbles

Place oil in pan and brown chicken. Remove chicken and keep warm. Place 1 tbsp olive oil in pan and saute veggies with garlic until tender. Melt in butter. Add in flour and cook for 2-3 mins. Slowly whisk in chicken broth and hot sauce. Bring to a boil and simmer until thickened. Add in chicken. Stir and place into 9x13 casserole dish.

Mix together ingredients for corn bread. Fold in blue cheese. Scoop batter over chicken mix and place in 350 degree oven for 20-30 mins until cornbread is cooked through.

**I love this dish and it is delicious! K and I both enjoy it, the boys not so much as it is too spicy for them.