In a large stock pot pour Chicken stock, bring to a boil. Add carrots and celery, allow to cook about 10 to 15 minutes. Drop in chicken,Poutry seasoning, salt and pepper allow to cook about 10 minutes. Add Mushrooms and Cream of Chicken soup. Turn heat down to simmer(may need to add water or some chicken broth if too thick). Continue cooking while mixing dumplings. Mix Bisquick and milk(a thick dough consistency. Bring soup back to a boil, drop dough by spoonfuls into soup. Allow to cook 10 to 15 minutes, stirring continually. Ready to serve.