• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces and place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. Return potatoes to pot and mash with half the sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve. • While potatoes cook, trim and thinly slice scallions, separating whites from greens. Trim, peel, and quarter carrots lengthwise; thinly slice crosswise into quarter-moons.

• 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, scallion whites, carrots, and half the thyme (all for 4 servings); season with salt and pepper. Cook, stirring occasionally, until chicken is browned and nearly cooked through, 4-5 minutes (chicken will finish cooking in the next step). • Stir in garlic powder and 1 TBSP butter (2 TBSP for 4). Cook, stirring constantly, until fragrant, 30 seconds.

• Sprinkle flour evenly over chicken mixture; stir to combine. • Add 1 cup water (2 cups for 4 servings), peas, stock concentrates, and remaining sour cream; cook, whisking constantly, until gravy has thickened and chicken is cooked through, 3-4 minutes (if gravy seems too thick, add more water 1 TBSP at a time). Taste and season with salt and pepper if desired.

• Divide sour cream mashed potatoes between shallow bowls. Top with crustless chicken pot pie and garnish with scallion greens. Serve. Poultry is fully cooked when internal temperature reaches 165°.