Sauté celery and carrots in a large Dutch oven coated with cooking spray over medium-high heat 6 minutes or until tender. Stir in broth, poultry seasoning, and pepper; bring to a boil.
Stir together baking mix and milk until blended.
Turn dough out onto a heavily floured surface; roll or pat dough to 1/8-inch thickness. Cut into 3- x 2-inch strips.
Drop strips, 1 at a time, into boiling broth; stir in chicken. Cover, reduce heat, and simmer, stirring occasionally, 8 minutes.
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