Slow-Cooked Chicken & Dumplings

1 tsp. oil
1 lb. boneless skinless chicken thighs, cut into pieces
1 1/2 C. sliced celery
1 1/2 C. fresh baby carrots
1 C. sliced fresh mushrooms
1 pkg. dry leek soup mix
4 C. water (or broth)
1 can refrigerated biscuits
1 Tbsp. cornmeal
1 1/2 C. frozen peas
1/4 tsp. pepper

Heat oil in medium skillet and brown chicken.
Combine chicken, celery, carrots, mushrooms, soup mix, and water in slow cooker; stir.
Cover; cook on low setting for 7 to 9 hours.
Separate dough into biscuits; cut each into wedges. Sprinkle wedges with cornmeal. Sit coated dough pieces into hot chicken mixture.
Cover; cook on high setting for an additional 25-30 minutes or until biscuits are no longer doughy in center.
Add peas and pepper shortly before serving.