1 frying chicken (3-3 1/2 lb.) 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, instant
1/2 tsp. poultry seasoning
1/8 tsp. black pepper
3 c. frozen peas & carrots, thawed
1 pkg. (8 oz.) refrigerated buttermilk biscuits
Minced parsley for garnish

Sprinkle chicken on both sides with salt and paprika. Melt butter in large skillet. Add chicken 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. Bring to a boil. Cover and simmer 25 minutes. Add vegetables and bring to boil again. Top with biscuits and simmer uncovered 10 minutes, or until dumplings are cooked through.