Preheat the oven to 400. Lightly rub potatoes with olive oil and wrap each in foil. Pierce through the foil and skin of the potato with a fork a couple of times. Bake potatoes for an hour or until tender.

Cream Sauce: Melt butter in skillet over medium heat. Add carrots, celery, onion, garlic, salt, and pepper and cook, stirring often, until vegetables are crisp-tender, but not mushy, about 5-7 minutes. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1-2 minutes. The mixture will be crumbly.

Slowly add 1/2 cup chicken broth, whisking quickly until thick and combined (adding a little liquid at a time will help avoid lumps). 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. Simmer for 5-7 minutes, stirring often, until the vegetables are tender and the sauce is thickened. Stir in the peas and chicken and heat through. Season with salt and pepper to taste.

Serve over baked potatoes with Cheddar cheese and cooked bacon, if desired.