30 minutes before serving, add mushrooms and wine or broth.
Add the remaining ingredients to potatoes. Beat with a mixer until smooth.
Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.
In a small saucepan, saute butter and carrots until slightly softened. Add peas, chicken, soup and broth.
Place in bottom crust. Top with 2nd crust, seal and vent crust. Bake at 400° until lightly browned, approximately 30-35 minutes.
Stir in flour until smooth.
Gradually whisk in milk. Season with salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in the chicken; heat through.
Serve over biscuits.
Note: Leftover turkey can be used in place of chicken in this recipes.
Cream shortening and sugar.
Add eggs and mashed bananas.
Add the remaining cake ingredients.
Spread into prepared jelly roll pan. Bake for 15-20 minutes; cool.
For frosting, mix butter, cream cheese, vanilla and powdered sugar until smooth. Spread on cooled cake.
In separate bowl, beat wet ingredients together.
Mix wet and dry ingredients just until moistened.
Bake at 350 degrees F in a greased 9x13-inch pan for 45-50 minutes.