For the crust:
Roll out one of the sheets of pastry just a little so it is the length of your 9x13 inch pan.
Cut pastry sheets into 1 inch wide strips.
On a parchment lined baking sheet, weave strips into a lattice pattern; freeze while preparing filling.
Preheat oven to 350. Lightly coat a 9x13 inch baking dish with nonstick spray
For the filling:
Heat 2 1/2 cups broth, sweet and russet potatoes, onion, celery, and garlic in a large skillet over medium-high.
Cook until vegetables are slightly soft, about 8 minutes.
Whisk together remaining 3/4 cup broth, cream, flour, curry powder, and cinnamon.
Pour mixture into vegetable mixture.
Cook and stir until thick and bubbly.
Add chicken, apple, peas, cilantro, and lime juice. Season with salt and pepper.
Pour filling into prepared baking dish.
Bake the crust and casserole separately, yet at the same time, so the pastry is crisp when you lay it on the pie.
In about 25-30 minutes your filling should be bubbling, and your pastry should be golden.
Transfer on top of the casserole.