Smoked Chicken Pot Pie with Sweet Potato Crust

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Sweet Potato Crust:

1 pound all-purpose flour

1 tablespoon salt

1 teaspoon pepper

2 sticks butter, cut into pieces and chilled

2 eggs

1 cup milk

2 cups sweet potato puree (sweet potatoes roasted, peeled and pureed in food processor)

1 egg mixed with 1 tablespoon water, for egg wash

Filling:

4 tablespoons unsalted butter

1 medium Spanish onion, finely diced

3 cloves garlic, finely chopped

4 tablespoons all-purpose flour

4 to 5 cups whole milk, heated

3/4 pound cremini mushrooms, quartered and sauteed until golden brown

2 medium turnips, peeled, cut into medium dice, blanched and drained

2 medium carrots, peeled, cut into matchsticks (about 2-inches long by 1/4-inch thick)

12 frozen pearl onions, blanched and drained

1 cup frozen peas, blanched and drained

1 smoked chicken (about 3 pounds) meat shredded, bones discarded

Salt and freshly ground black pepper

1/4 cup coarsely chopped flat-leaf parsley