Preheat oven to 400°F.
Rub potatoes with oil, then poke with a fork a few times. Bake until tender, at least 1 hour.
In the last 20 minutes of baking time, start to make the sauce:
In a large skillet, melt butter over medium heat. Add carrots, celery, onion, and garlic and season with thyme, rosemary, and salt and pepper. Cook, stirring frequently, until vegetables have started to soften but aren’t fully tender, about 5 minutes.
Sprinkle flour over the vegetables and cook, stirring constantly, about 1 minute.
Stir in chicken broth while stirring constantly. Cook, stirring frequently, until mixture has thickened and vegetables are tender, 5-7 more minutes.
Stir in half and half, along with peas, and chicken, and let cook until chicken and peas are hot, about 3 minutes. Season to taste with salt and pepper.
Slice open potatoes and fluff insides with a fork, adding butter if desired. Spoon sauce over the open potatoes. Enjoy!
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