| Remove skin from chicken and shred meat into large pieces; set aside. In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add onions and sauté until soft. In a large pot, add broth, poultry seasoning, salt, pepper, carrots, celery and sautéed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables. Add shredded chicken. Continue to simmer while making dumplings. For dumplings, open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4 inch thick. With a knife, cut each biscuit into 4 pie-pieces; set aside. Skin surface of broth for any scum that has risen to top. Stir in chicken gravy. With the stew still 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. Ladle into bowls and serve piping hot. | 
