In a large Dutch Oven or soup pot, heat 1 TBS cooking oil over medium high heat. Add in chicken, season with salt & pepper, and cook until cooked through and no longer pink. Remove to a plate and set aside.
Add 2 TBS butter and 1 TBS oil to same Dutch oven and heat over medium high heat. Add in onion, carrot and celery. Season with poultry seasoning. Stir until vegetables are softened. Add in garlic and cook for 1 minute.
Add in 4 TBS butter and all-purpose flour. Stir together for 1 minute until vegetables are coated. Add in potatoes and stir well.
Mix in corn and peas. Pour in chicken broth and bring to a simmer over high heat and cook for 10-15 minutes until potatoes and carrots are tender.
Stir in cooked chicken and heavy whipping cream. Season with salt & pepper, to taste. Simmer a few additional minutes to bring all flavors together.
