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

Sprinkle chicken pieces on both sides with salt and paprika. Melt butter in a large skillet. Add chicken pieces and saute until well browned.

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 black pepper to pan. Bring to boiling. Cover and simmer 25 minutes.

Add vegetables and bring to boil again. Top with biscuits. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer, or until dumplings are cooked through. Sprinkle with parsley and serve.