Chicken and Dumplings

2 whole roasted chickens (purchased from deli, or can use canned)
2 tbsp vegetable oil
1 cup chopped onions
2 cups sliced carrots
2 cups chopped celery
6 cans (14 oz each) chicken broth
2 tsp poultry seasoning
1 tsp salt
½ tsp pepper
Flour for dusting
1 container (16.3 oz) Grands refrigerated buttermilk biscuits
1 can (10.5 oz) condensed chicken gravy

1. Remove skin & bones from chickens. Shred meat into large pieces. Set aside.

2. In an extra-large heavy pot or Dutch oven, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.

3. Add broth, poultry seasoning, salt, pepper, and chicken. Bring to boil. Reduce heat and simmer for 30 minutes.

4. While stew simmers, prepare dumplings. On a floured surface, roll each biscuit ¼ inch thick. With a pizza cutter, cut biscuits into 1" wide strips. Set aside.

5. Skim off any scum that has risen to surface top. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitting lid and simmer for 10 - 15 minutes more. Ladle into bowls and serve piping hot.

Servings: 8