In a small saucepan, heat the chicken stock until steaming. In a large pot or Dutch oven, melt the butter and sauté the onions, carrots, celery, and garlic over medium heat for 5 minutes, until translucent. Deglaze with cognac and cook for 2-3 minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture, half of reserved pan juices, and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken, peas, onions, thyme and parsley. Taste and add any additional seasonings to your taste. Spoon into a rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.