Low FODMAP Chicken Pot Pie

Name: Low FODMAP Chicken Pot Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 cups (560 g) cubed or shredded cooked chicken, (white or dark meat, or a combo, at room temperature); 1/2 cup (75 g) frozen peas; (no need to defrost); 1 pound (455 g) diced peeled potatoes; (I like Yukon gold); 2 medium carrots, (trimmed, peeled and diced); 1/2 cup (113 g; 1 stick) unsalted butter, (cut into pieces); 1/2 cup (36 g) chopped leeks, (green parts only); ¼ cup (16 g) chopped scallions, (green parts only); 4- ounces (115 g) trimmed oyster mushrooms, (chopped); ½ teaspoon dry rubbed sage; ½ teaspoon dried thyme; 1/2 cup (73 g) low FODMAP gluten-free all-purpose flour; 2 1/2 cups (600 ml) low FODMAP Chicken Stock; Kosher salt; Freshly ground black pepper; 1 half batch Low FODMAP All-Butter Pie Crust, (rolled out, unbaked)