Begin by patting the boneless skinless chicken breasts dry and seasoning both sides generously with salt and black pepper. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken breasts and cook for 3-4 minutes per side, or until they are golden brown. Once browned, remove the chicken from the pot and set aside.

In the same pot, lower the heat to medium and add a splash more olive oil if necessary. Sauté 3 minced garlic cloves, 1 chopped onion, 2 diced celery stalks, and 2 cups of sliced carrots. Stir frequently for about 5-8 minutes, until the vegetables are softened and fragrant, absorbing all those delicious chicken drippings.

Pour in ½ cup of dry white wine, scraping the bottom of the pot to release any flavorful bits. Once the wine has evaporated (about 1-2 minutes), add 1 cubed russet potato and 3 cups of chicken broth to the pot. Return the seared chicken to the mixture, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

In a separate saucepan, melt 4 tablespoons of butter over medium heat. Gradually whisk in ¼ cup of all-purpose flour, stirring constantly for about 2-3 minutes until the mixture becomes golden and bubbly. Slowly incorporate 1 cup of milk and ½ cup of heavy cream, continuing to whisk until thickened, which should take around 5 minutes.

Carefully add the roux to the chicken pot pie soup base, stirring thoroughly to combine and ensure that it thickens the soup nicely. Shred the cooked chicken into bite-sized pieces and return it to the pot along with 1 cup of frozen corn and 1 cup of frozen peas. Stir well and heat the soup for an additional 2-3 minutes until everything is warmed through.

Before serving your Chicken Pot Pie Soup, taste and adjust the seasoning with more salt and black pepper as needed. Ladle the thick, creamy soup into bowls and enjoy the heartwarming flavors that are sure to remind you of cozy family dinners.