Potato, Leek and Mushroom Pie

1 – 9” prepared pie crust
3 TBS olive oil
6-8 medium size potatoes – peeled and cut into chunks
3 medium leeks, finely sliced only partway into greens
6 ounce package baby button mushrooms – Baby Belles recommended
1 TBS butter
1 TBS flour
16 ounces hot water combined with 2 tsp CHICKEN BASE
1 tsp DRIED PARSLEY
½ tsp DRIED THYME
sea salt and pepper to taste
1 beaten egg for glazing

Place bottom part of crust into pie pan. In a large skillet or electric frying pan, heat the oil. Add potatoes and cook until potatoes soften and brown. Use a slotted spoon to remove and set aside. Add leek and mushrooms to the pan and cook about 3 minutes until leeks are softened, stirring occasionally. Remove leeks and mushrooms and set aside with potatoes. Add butter to pan and melt over medium heat before adding flour. Stir well to create a thick paste. Slowly whisk in hot water and chicken base combination creating a smooth gravy. Cook 3 more minutes stirring occasionally. Add potatoes, leeks and mushrooms to gravy along with parsley and thyme. After seasoning generously with sea salt and black pepper, cook 2 more minutes. Set aside to cool completely.

Once cooled completely, pour into pie pan and cover with top crust. Brush generously with beaten egg. Cut a small hole into the top center of the crust to allow steam to escape and prevent sogginess. Bake for 40 minutes in oven preheated to 400 F or until crust is golden brown and filling is bubbly.

Note: This may be made up to a day in advance and refrigerated until ready to bake.