Wash and cut the vegetables: cube potatoes, slice carrots, chop onion, slice celery, and mince garlic.

In a large Dutch oven over medium heat, combine chicken broth, cream of chicken soup, potatoes, carrots, celery, onion, and garlic. Season with salt, pepper, and poultry seasoning.

Bring to a gentle boil for 5-7 minutes, then reduce heat and let it simmer covered for about 20 minutes.

In a skillet over medium-high heat, melt butter and brown chicken breast cubes for 5-7 minutes.

Add browned chicken to the vegetable mixture along with pan juices. Stir in frozen peas and cover the pot.

Simmer for an additional 10-15 minutes until all vegetables are tender. Adjust seasoning and serve.