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

Meanwhile, 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 hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add chicken. Cook, stirring occasionally, until golden-brown,3-4 min. Add mirepoix and 2-3 thyme sprigs (3-4 sprigs for 4 ppl). Cook, stirring occasionally, until veggies soften slightly, 1-2 min. Sprinkle Cream Sauce Spice Blend and 3/4 tsp garlic salt (dbl for 4 ppl) into the pot. Cook, stirring often, until chicken and veggies are coated, 30 sec.

Stir 1 cup water (dbl for 4 ppl) and broth concentrates into the pot with chicken and veggies. Bring to a gentle boil over high. Once 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.** (TIP: Add 1/4 cup water if stew gets too thick.)Season with pepper, to taste.

Meanwhile, while potatoes drain in the colander, carefully wipe the medium pot (from step 1) dry, then heat over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot 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 the pot from heat. Stir until green onions soften slightly, 30 sec.

Return potatoes to the pot with brown butter and green onions. Add 3 tbsp milk (dbl for 4 ppl), then mash until creamy. Season with remaining garlic salt and pepper, to taste. Carefully remove thyme sprigs from stew. Divide mash between bowls. Top with chicken stew.