Step 1: Prepare the Chicken - Start by patting the chicken breasts dry and generously seasoning both sides with salt and pepper. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken and cook for 3 to 4 minutes until well-browned. Flip the chicken and cook for an additional 3 to 4 minutes. Transfer the cooked chicken to a plate and set aside.

Step 2: Sauté the Vegetables - Lower the heat to medium and in the same pot, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic, diced onion, celery, and carrots. Cook while stirring occasionally for 5 to 8 minutes until the vegetables begin to soften and the onion turns translucent.

Step 3: Add Potatoes and Broth - Once the vegetables are tender, add the diced potatoes and 3 cups of chicken broth to the pot. Bring the mixture to a gentle simmer. Cut the reserved chicken breasts in half and return them to the pot. Let everything simmer together for 15 to 20 minutes.

Step 4: Make the Roux - While the chicken cools, melt 5 tablespoons of butter in a medium pot over medium heat. When melted, sprinkle in the flour, whisking continuously to form a sticky paste. Cook until the mixture is lightly golden, about 2 to 3 minutes.

Step 5: Create the Creamy Base - Gradually drizzle in the milk followed by the heavy cream while whisking to eliminate any lumps. Continue cooking and whisking for about 5 minutes until the mixture thickens.

Step 6: Combine the Layers - Pour the creamy mixture into the pot with the other ingredients. Shred or chop the cooled chicken and fold it into the soup.

Step 7: Add Optional Veggies - Next, stir in the corn and peas, if using, and heat the soup over medium heat for an additional 2 to 3 minutes until the vegetables are warmed through.

Step 8: Final Touches - Taste your Chicken Pot Pie Soup and adjust the salt and black pepper to suit your preferences. Serve it warm in bowls.