1 (3-3 1/2 lb.) frying chicken, cut up
1/2 tsp. salt
1 tsp. paprika
1/4 c. butter
1 can (10 3/4 oz.) condensed chicken broth
1 tbsp. minced onion
1/2 tsp. poultry seasoning
1/8 tsp. pepper
3 c. frozen peas & carrots, thawed
1 pkg. (8 oz.) refrigerated buttermilk biscuits
Minced parsley for garnish

Sprinkle chicken pieces on both sides with salt and pepper. Melt butter in a large skillet. Add chicken pieces and saute until well browned on both sides. Remove chicken and pour off drippings. Return chicken to skillet. Add enough water to broth to make 1 1/2 cups. Pour over chicken.

Add minced onion, poultry seasoning and pepper to pan. Bring to boiling, cover and simmer 25 minutes. Add vegetables and bring to boiling again. Top with biscuits. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley.