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1
Preheat oven to 400 degrees F.
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2
Lightly rub the potatoes with olive oil and wrap each potato in tin foil.
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3
Pierce through the foil and skin of the potato with a fork a couple of times.
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4
Bake the potatoes for 1 hour or until tender.
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5
Toward the end of baking time, make the sauce by melting the butter in a large, 12-inch nonstick skillet over medium heat.
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6
Add the carrots, celery, onion, garlic, salt and pepper and cook, stirring often, until the vegetables are crisp-tender (but not mushy), about 57 minutes.
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7
Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 12 minutes.
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8
The mixture will be crumbly.
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9
Slowly add 1/2 cup of the chicken broth whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps).
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10
Continue adding 1/2 cup of the broth and milk at a time until it has all been stirred into the skillet and the sauce is smooth and creamy.
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11
Cook the mixture at a low simmer for 57 minutes, stirring often, until the vegetables are tender and the sauce is thickened.
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12
Stir in the peas and chicken and heat through.
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13
Season with salt and pepper to taste.
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14
Serve over baked potatoes with cheddar cheese and cooked bacon, if desired.
