In a 5-quart Dutch oven or large heavy-bottomed pot, combine the chicken broth, shredded cooked chicken, condensed cream of chicken soup, poultry seasoning, salt, and black pepper.

Heat the mixture to boiling over medium-high heat, then reduce the heat to low, cover, and simmer for 5 minutes, stirring occasionally.

While the chicken mixture simmers, lightly flour a clean surface.

Roll or pat each refrigerated biscuit to about 1/8-inch thickness, then use a pizza cutter or knife to cut each biscuit into 7 strips, about 1/2-inch wide.

Increase the heat under the Dutch oven to medium-high to return the chicken mixture to a low boil.

Stir in the chopped carrots and celery.

Carefully drop the biscuit strips, one at a time, into the boiling chicken mixture.

Reduce the heat to low and cover the pot.

Simmer for 15 to 20 minutes, stirring occasionally to prevent the dumplings from sticking to each other or the bottom of the pot as they rise and expand.

The dumplings are done when they are fluffy and light inside; you can cut one open to check for any raw dough.

To serve, ladle the hot chicken and dumplings into bowls.