I served this last night at our St. Luke's Charging Rhino's gathering (formerly known's as 20's/30's group) and was very pleased with the turnout. The night before I cooked the chicken and vegetables, along with the chicken broth/hot sauce gravy. I let it cool down a bit and then stored in the fridge until I was ready to proceed with the recipe. At that time I poured the pre-made mixture into a 9x13 baking dish, whipped together the corn bread topping and baked.
Preheat the oven to 375º F.
Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chicken and sauté them on both sides until golden brown, 4-5 minutes per side. Remove chicken from skillet, allow to cool 3-4 minutes, and then chunk into bite sized pieces. Reserve.
Add another tablespoon of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
Add the butter to the vegetables, then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce in and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.
Return the reserved chicken chunks to the skillet, stirring to combine. (At this point I poured into a pyrex dish and refrigerated it until the next night.)Transfer everything to a 9x13" 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, 20-30 minutes.