Slow Cooker Chicken and Dumplings

1	teaspoon oil
1	lb. boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2	cups sliced celery
1 1/2	cups fresh baby carrots
1	cup sliced fresh mushrooms
1	(1.8-oz.) pkg. dry leek soup mix
4	cups water
1	(10.8-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Flaky Biscuits
1	tablespoon cornmeal
1 1/2	cups Green Giant® Frozen Sweet Peas
1/4	teaspoon pepper

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1. Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook and stir until browned.
2. In 4 to 6-quart slow cooker, combine chicken, celery, carrots, mushrooms, soup mix and water; mix well.
3. Cover; cook on low setting for 7 to 9 hours.
4. Separate dough into 5 biscuits; cut each into 8 wedges. Sprinkle wedges with cornmeal. Stir coated biscuits pieces into hot chicken mixture.
5. Cover; cook on high setting for an additional 25 to 30 minutes or until biscuits are no longer doughy in center.
6. About 10 minutes before serving, microwave peas in covered microwave-safe dish on HIGH for 3 to 4 minutes or until hot. Just before serving, stir peas and pepper into chicken mixture.