In a large nonstick pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add 1 pound of cubed chicken breasts to the pan. Sauté for about 10 minutes until lightly browned and fully cooked through.

Add 1 diced onion, 2 minced garlic cloves, 2 sliced carrots, and 2 diced celery stalks to the pan with the chicken. Sauté for another 10 minutes until softened and fragrant.

Stir in 1 teaspoon each of parsley, rosemary, thyme, and basil, followed by 2 tablespoons of flour. Gradually pour in 2 cups of chicken broth while stirring continuously to avoid lumps. Cook for about 5 minutes to thicken.

Gradually whisk in 1 cup of room temperature milk, stirring constantly until it thickens further.

Stir in 1 cup of frozen peas and 1 cup of corn. Let the mixture heat for an additional 5 minutes, stirring occasionally until warm.

Remove the pan from heat and serve hot on its own or over cooked rice.