Before starting, wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt (use same for 4 ppl) and enough water to cover (by approx. 1 inch) to a medium pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes in a colander.

Meanwhile, thinly slice green onions.Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

Heat a large pot over medium-high heat.When the pot is hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl until melted.Add chicken. Cook, flipping once, until golden-brown, 3-4 min.Add mirepoix. Cook, stirring occasionally, until veggies soften slightly, 1-2 min.Sprinkle Cream Sauce Spice Blend into the pot.Cook, stirring often, until chicken and veggies are coated, 30 sec.

Stir 1 cup (1 2/3 cups) water and broth concentrate into the pot with chicken and veggies. Bring to a boil over high.Once stew is boiling, add peas, then reduce heat to medium.Cover and cook, stirring occasionally, until veggies are tender and chicken is cooked through, 8-10 min.\*\* (NOTE: Stew will be on the thin side.)Season with salt and pepper, to taste.

Meanwhile, while potatoes drain in the colander, carefully wipe dry the medium pot (from step 1), then reheat over medium.When the pot is hot, add 2 tbsp (4 tbsp) butter, then swirl until butter is golden-brown and stops foaming, 1-2 min. (TIP: Keep an eye on butter so it doesn't burn!)Add green onions, then remove from heat. Stir until softened slightly, 30 sec.

Return potatoes to the pot with brown butter and green onions. Add 3 tbsp (6 tbsp) milk, then roughly mash potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Divide smashed potatoes between bowls. Top with chicken stew.