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.