Cook your chicken breasts until done, remove the chicken breasts, and shred them. I like to use my KitchenAid mixer to shred breasts quickly but you can also use a fork. Set aside the chicken broth that was made while cooking your chicken breasts. You may want this later. If you don't have time to cook your chicken you can make this recipe even quicker using already-cooked and shredded rotisserie chicken.

In a Dutch oven, heat your broth, cooked and shredded chicken, cream of chicken, and poultry seasoning to boiling over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 5 minutes, stirring occasionally. Increase the heat to medium-high and allow it to return to a low boil.

Pat out each biscuit and cut it into ½-inch-wide strips or you can just tear them into pieces. Drop the strips or pieces, one at a time, into the boiling chicken mixture. Add your carrots and celery. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally to prevent the dumplings from sticking.

As the dish simmers it will lose some of the broth. We actually like our chicken and dumplings thick but if you want more broth use the leftover chicken broth from cooking your breasts to gradually add in as needed.