Chicken and Dumplings

I adapted this recipe from one I found on All Recipes.

3 boneless chicken breasts
1 box chicken stock
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) package refridgerated biscuit dough
3 stalks celery
3 carrots
1/2 medium onion
2 cloves garlic chopped
1 teaspoon dried sage
salt
pepper

In a large pot over high heat, combine the chicken with enough water and chicken stock to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.

Chop all veggies into bite size pieces. Reduce heat to medium, and add the cans of condensed soup, veggies and seasoning.

Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.