Heat the olive oil and butter together in a large casserole dish over a moderate heat. Add the potato and carrots and saute for 4-5 minutes, stirring occasionally, until they start to soften.
Cover with a lid and reduce the heat, allowing the steam to soften the vegetables for 5-6 minutes. Add the chicken and the chicken stock at this point, stir well, and bring to the boil. Cook until the chicken is cooked through with no pink showing.
Simmer for 10 minutes, then add the peas. Cook for a further 2 minutes and stir through the cream.
Adjust the seasoning as necessary, keeping the chowder over a low heat. Spoon into serving bowls and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.