For the Potatoes:

1. Preheat oven to 425°F. Scrub and dry the russet potatoes. Prick them a few times with a fork, then rub with olive oil, salt, and pepper. Bake directly on the oven rack for 60 minutes, or until crispy on the outside and fluffy inside. Let cool slightly.

Make the Pot Pie Filling

1. While the potatoes are baking, In a large skillet, melt the butter over medium heat. Add the onion, celery, carrots, garlic, thyme, salt, and pepper. Sauté until the vegetables are tender, about 5 to 7 minutes.
2. Add the chicken and cook until fully cooked through, about 5 more minutes.
3. Stir in the heavy cream, chicken stock, and Dijon mustard. Bring to a boil, then reduce heat and let simmer for 5 to 7 minutes.
4. Stir in the cheese until melted, then simmer until the sauce thickens. Mix in the frozen peas and remove from heat.

For the Topping

1. In a small skillet, melt the butter over medium heat. Add the panko breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and set aside

Assemble the Potatoes: 

1. Slice each baked potato open and fluff the insides with a fork. Spoon the creamy chicken pot pie filling into each potato. Garnish with a sprinkle of toasted breadcrumbs and fresh thyme.