Chicken 'n Dumplings

1 whole chicken fryer, remove and pin feathers and rinse
2-3 stalks of celery, chopped
2 carrots, finely chopped (optional)
2 cans of refrigerated biscuits (not flaky ones)
salt, pepper and garlic powder to taste

Boil whole chicken in a large stock pot for 1 hour or until cooked. Remove from pot reserving broth. Skim off any strange stuff floating on the top. Bring back to a boil. Add chopped celery and carrots (optional). Add seasoning to taste. After chicken has cooled enough to handle, remove meat from the bone and shread or cut into bite sized pieces. Set aside. On a lightly floured surface flatten out biscuits and cut into dumplings (rectangles/squares). Drop one by one into the boiling broth stirring slightly so they don't stick together. Dumplings are done after about 5 minutes or so, when the start to all float. Add the chicken and stir.