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In 4-quart saucepan, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally.
Separate dough into 5 biscuits. Cut each into 6 pieces.
Return chicken mixture to boiling. Stir biscuit pieces into boiling chicken mixture. Add carrots and celery; return to boiling. Reduce heat to low. Cover; simmer 15 to 18 minutes or until biscuits are cooked through and mixture thickens slightly, stirring occasionally to prevent dumplings from sticking.