This recipe is from the 9/10/07 episode of the Rachael Ray Show. I love spicy food, so I DOUBLED the amount of hot sauce to 1/2 cup! It is a delicious recipe!
- 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
- Preheat oven to 375 degrees Fahrenheit.
- Heat 2 tablespoons of EVOO (extra virgin olive 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 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.
- 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.
- Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
- Simmer the gravy until thickened, 2 or 3 minutes.
- Return the reserved chicken chunks to the skillet with the cooked vegetables.
- Add the gravy, stirring to combine.
- Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
- 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 to 30 minutes.