Preheat oven to 375 degrees.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown.
Remove chicken chunks from skillet and reserve on a plate.
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.
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.
Whisk the chicken stock and wing sauce into the butter/flour mixture and bring it to a boil. Simmer until thickened, 2-3 minutes.
Add chicken and vegetables to buffalo wing mixture and mix well.
Transfer everything to a 8x8 square casserole dish and set aside.
In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.