Before starting, wash and dry all produce. Cut potato 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 hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl the pot 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, then season with salt and pepper. Cook, stirring often, until chicken and veggies are coated, 30 sec.

Stir 1 cup (1 2/3 cups) water and stock powder into the pot with chicken and veggies. Bring to a 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.** (NOTE: The stew will be on the thin side.)Season with salt and 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 (4 tbsp) butter, 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 (4 tbsp) milk, then roughly mash potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Divide mash between bowls. Top with chicken stew.