Add oil to a Dutch oven, or heavy stock pot, over medium heat.
Add the onion and celery cooking until soft; 5 – 7 minutes.
Reduce heat to low; add the garlic, poultry seasoning, black pepper, rosemary and thyme; cook for 1 minute stirring constantly.
Turn off the heat; place the vegetables and seasonings in a bowl; set aside.
Using the same Dutch oven, melt the butter, over medium heat; whisk in the flour while cooking for 2 – 3 minutes; stirring continuously.
While whisking, slowly add the chicken broth.
Add the potatoes, carrots, bay leaves, the rest of the vegetables, spices and herbs that you earlier set aside.
Simmer until the potatoes and carrots are tender; 15 – 20 minutes.
Add the sweet peas and chicken; let simmer for an additional 5 minutes.
Remove from heat and stir in heavy cream.
Serve with homemade or store bought biscuits; garnish with parsley or thyme leaves.
