Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season chicken breasts with salt and pepper, then sear for about 3-4 minutes on each side until golden. Remove and set aside.

In the same pot, reduce heat to medium and add the remaining tablespoon of olive oil. Sauté minced garlic, diced onion, diced celery, and diced carrots for about 5-8 minutes until softened.

Pour in dry white wine and scrape the bottom of the pot to deglaze. Add russet potato and chicken broth, followed by the seared chicken. Simmer for 15-20 minutes until cooked through.

In a separate pot, melt butter over medium heat. Whisk in flour to create a roux, cooking until lightly golden, about 5 minutes.

Gradually whisk in milk and heavy cream, cooking over medium heat until thickened and resembles gravy.

Chop the chicken into bite-sized pieces and return it to the soup pot. Stir in the roux mixture, corn, and peas. Heat for an additional 2-3 minutes.

Adjust the thickness by adding more chicken broth if necessary, season with salt and black pepper, and serve hot.