• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil (for easier clean up, line sheet with foil!). Season with salt and pepper. Roast on top rack until browned, 13 minutes. (You’ll add more to the sheet then.) • Meanwhile, dice potatoes into 1⁄2-inch pieces. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

• Place potatoes in a large microwave-safe bowl. Season with pepper. Cover with plastic wrap and microwave until potatoes are tender, 5-7 minutes. Set aside. • Once carrots have roasted 13 minutes, remove baking sheet from oven. Carefully push carrots to one side of baking sheet. Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. Return to oven and roast on top rack until veggies are browned and tender, 10-12 minutes.

• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds; add half the garlic, half the thyme, and a pinch of salt. Stir to combine. • Coat a second baking sheet with nonstick cooking spray. • Remove biscuits from package; separate biscuits. Place at least two inches apart on prepared baking sheet. Brush with garlic- herb butter. Bake on middle rack until golden, 8-11 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Meanwhile, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and remaining thyme in a single layer. Season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.

• Reduce heat to medium low. Add 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic. Cook, stirring, until fragrant, 30-60 seconds. • Whisk in flour and cook, whisking, until lightly browned, 1 minute. • Whisk in 11⁄4 cups water (13⁄4 cups for 4), mirepoix paste, Vidalia onion paste, and stock concentrate. Cook, stirring occasionally, until thickened, 5-7 minutes more. Turn off heat. • Stir in cream cheese until melted. Transfer chicken and potatoes to pan; stir to coat. TIP: If filling seems too thick, stir in another splash of water.

• Transfer green beans to a serving bowl. Toss with lemon zest and juice from one lemon wedge (two wedges for 4 servings).

• Serve biscuits, chicken pot pie filling, green beans, carrots, and remaining lemon wedges family style and let everyone build their own plate. Chicken is fully cooked when internal temperature reaches 165°.