1Place some oil in a skillet and cook the chicken with the onions and garlic. Set aside.
2Cook the potatoes and carrots in boiling salted water adding the peas the last 5 minutes. Drain. Set aside
3Add butter to a large Dutch oven. Once butter is melted add the flour and make a roux. Add the chicken stock and chicken bouillon. Slowly add the milk. Cook until boiling whipping constantly until thickened. Add the rosemary, salt, thyme and pepper. Add the chicken and potatoes mixture. Heat through.