Buffalo BBQ Pulled Chicken

FROM "ONCE A MONTH MOM" 
NOTE: This recipe serves 4 for THREE dinners... that's 12 servings!!

Ingredients     
4    tablespoons Olive oil           
2    cups  celery ribs, chopped           
2    cups  Carrots, peeled and chopped           
2    cups  Onion, chopped           
4    teaspoons  Garlic, cloves, chopped           
0.5    cups green pepper           
2    teaspoons    salt           
2    teaspoons    pepper           
4    tablespoons    Thyme, fresh           
24    ounces    Lager beer  (can substitute chicken stock)           
4    tablespoons    Brown sugar           
30    ounces    Tomato sauce           
0.5    cups    Frank's Hot Sauce            
4    tablespoons    Worcestershire Sauce            
4    tablespoons    Apple cider vinegar           
8    cups    Chicken, cooked           
8    cups    Cornbread batter (See Add on Recipe Card)           
2    cups    Blue Cheese, Crumbled           
2    cups    Scallions, whites and greens, chopped           
                   
                   
Directions:                   
1) Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock. 2) Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool. 3) Mix in blue cheese and scallions to cornbread batter 4) Spread batter on top of chicken then cover and freeze until ready to serve. To Serve Preheat oven to 425, bake until top is deep golden brown about 30-40 minutes.                   
                   
Containers Needed:    2    Deep Dish 8x8