• Adjust rack to middle position and preheat oven to 375 degrees. • Drain corn. Place 1 TBSP butter (2 TBSP butter for 4 servings) in a small bowl and bring to room temperature. • In a separate small microwave-safe bowl, whisk together cream sauce base and cornstarch. Microwave until bubbling, 45-60 seconds. Carefully remove from microwave and whisk to combine.

• In oven-ready tray, using your hands, break up chicken into pieces. Stir in corn, peas, cornstarch mixture, stock concentrate, garlic powder, 1⁄2 tsp sugar (1 tsp for 4 servings), and pepper until thoroughly combined. (For 4, divide everything between two trays.) • Remove biscuits from package. Peel apart each biscuit at the center to create two thinner biscuits; slightly flatten each round using your hands. Evenly top filling with biscuit rounds.

• Bake, uncovered, on middle rack until biscuits are golden brown and filling is bubbling, 30-35 minutes. (TIP: Carefully check bottoms of biscuits for doneness.) (For 4 servings, place both trays side-by-side on middle rack.) • Once pot pie is done, brush biscuits with softened butter.

• Let pot pie cool at least 5 minutes. Divide between bowls and serve. Poultry is fully cooked when internal temperature reaches 165°.