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Combine carrots, celery, broth and pepper in a saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and cook for 10 minutes. Stir in chicken.
Meanwhile, combine biscuit mix and milk in a bowl. Stir until well mixed
Spoon the dough in 12 mounds on top of the soup. Cover and cook 10 minutes more or until a toothpick inserted into a dumpling comes out clean.