Quick & Easy Chicken And Dumplings

• 1 store-bought roast whole chicken
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (49 1/2 ounce) can chicken broth
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 5 medium carrots, chopped
• 3 stalks celery, chopped
• 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
• 1 (12 ounce) jar chicken gravy

1. Remove skin from chicken and chop or shred meat into large pieces. Set aside.
2. In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
3. In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
4. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
5. Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
6. With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
7. Ladle into bowls and serve piping hot.

storebought roast whole chicken, vegetable oil, onion, chicken broth, chicken broth, poultry seasoning, salt, ground pepper, carrots, stalks celery, readytobake, chicken gravy

Taken from www.food.com/recipe/quick-easy-chicken-and-dumplings-141578 (may not work)