Wash and dry produce.

If desired, peel potatoes; dice into ½-inch pieces. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Thinly slice chives.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm until ready to use in Step 6.

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, half the thyme (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until softened, 2-4 minutes.

Add spinach, garlic powder, cream cheese, veggie stock concentrate, mushroom stock concentrate, and 2 TBSP water (3 TBSP for 4 servings) to pan with chicken and mushrooms. Cook, stirring frequently, until sauce has thickened and chicken is cooked through, 2-4 minutes more.

Turn off heat; add 1 TBSP butter (2 TBSP for 4) and stir constantly until melted and smooth.

To pot with potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives; taste and season with salt and pepper.

Divide mashed potatoes between shallow bowls; top with fricassee. Garnish with remaining chives and serve.