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1
Preheat the oven to 375 degrees F.
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2
In a large bowl combine flour with salt, and pepper.
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3
Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
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4
In another bowl combine eggs, milk, and sweet potato puree.
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5
Add to the flour mixture and stir gently until combined.
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6
Don't overmix!
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7
Divide dough into quarters.
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8
On a lightly floured surface roll each piece into a circle about 1/8-inch thick.
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9
Cut the circles to fit the size of the serving bowls.
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10
Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown.
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11
Remove from the oven and set aside.
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12
Melt the butter in a medium saucepan over high heat.
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13
Add the onions and cook until soft.
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14
Add the garlic and cook for 1 minute.
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15
Stir in the flour and cook until deep golden brown.
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16
Slowly whisk in the hot milk and cook until thickened.
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17
Reduce the heat and cook for 5 minutes, whisking occasionally.
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18
If the mixture is too thick, thin with a little extra milk.
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19
Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through.
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20
Season the sauce with salt and pepper and stir in the parsley.
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21
Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.
