1 frying sized chicken
4 tbsp. butter
4 tbsp. flour
2 1/2 c. broth
1/2 c. cooked peas
1/2 c. cooked corn
1/2 c. cooked green beans
1/2 c. cooked carrots
2 1/2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
2/3 c. Crisco
1 egg
1/2 c. milk
1 1/4 tsp. paprika
2 1/2 tbsp. parsley flakes

Boil chicken in seasoned water. Cool chicken and debone, reserving broth. Melt butter, stir in flour. Add broth and cook a few minutes. Add vegetables. Place deboned chicken in a greased casserole dish. Pour vegetable mixture over chicken. Make biscuit topping by first blending flour, baking powder and salt, paprika and parsley flakes, then cutting in Crisco with pastry cutter.