Buffalo Chicken Potpie

4 tbsp EVOO
2 pounds chicken (or 1 bag popcorn chicken)
Salt and pepper (if using uncooked chicken)
1 large onion, chopped
2 carrots, chopped
4 celery stalks, chopped
1 bay leaf
4 garlic cloves
4 tbsp butter
4 tbsp flour
2 cups chicken stock
1/4-1/2 cup hot sauce
2 boxes corn bread mix
Eggs (per corn bread instructions)
Milk (per corn bread instructions)

Preheat oven to 375 degrees.

If using uncooked chicken: Heat 2 tbsp EVOO in large skillet over medium-high heat. Add chicken, chopped, season with salt and pepper and saute until golden brown, 3-4 minutes. Remove from skillet and reserve on a plate.

If using popcorn chicken: Cook in oven in 9×13 casserole dish for 5 minutes, stir, and cook until heated through, about 5 minutes.

Add remaining EVOO in the same pan with onions, carrots, celery, bay leaf and garlic. Season with salt and pepper (optional) and cook, stirring occasionally until tender, 7-8 minutes.

While veggies are cooking, melt butter in medium saucepan over medium heat. Whisk in flour and cook about 1 minute, then whisk in chicken stock and hot sauce and bring to boil. Simmer until thickened, about 3 minutes.

If using uncooked chicken: Add chicken to vegetables and add gravy, stirring. Discard bay leaf. Transfer to 9×13 casserole dish.

If using popcorn chicken: Add gravy to vegetables, stirring. Discard bay leaf. Pour into casserole dish and stir.

In medium mixing bowl, prepare corn bread according to box instructions. Dollop onto casserole, covering completely. Bake until corn bread is cooked through, 18-20 minutes.