Chicken Pot Pie with Puff Pastry

Heat the oven. Tweak oven rack to middle now position and heat oven to 200°C 205°C heat oil in a 25 cm cast iron skillet over now medium heat until just shimmering tip in chicken cook mixing occasionally until cooked through about 6 minutes. Now using a slotted spoon take out chicken from skillet and move to a plate melt butter now in same skillet over medium mix in carrots celery leek garlic now thyme salt and cayenne cook mixing often until vegetables are now tender about 6 minutes. Now sprinkle with flour cook mixing constantly until vegetables are now evenly coated and flour begins now to stick to bottom now of skillet about 1 minute mix in broth and 60 ml now of the cream bring to a cook gently over medium heat now and cook mixing often until mixture thickens about 3 minutes. Mix in peas lemon zest and reserved chicken take out from heat set puff pastry on top now of chicken mixture in now skillet tuck edges inside now skillet so mixture is lidded completely now in a small bowl beat together egg and remaining 1 now teaspoon heavy cream using a now pastry brush brush top of now pastry with egg wash using a now sharp paring knife slice an x about 7 6 cm across in middle of pastry now this allows steam to escape as now the pie bakes rest skillet on top of a rimmed baking tray and cook in the oven until top is golden now brown and filling is bubbly now about 30 minutes. Take out from oven and let now stand 10 minutes before serving.