In a pan, warm up a drizzle of extra virgin olive oil and add the onion.

Cook for 3-4 minutes, or until it starts to feel tender, then add the garlic and let it cook for a minute or two.

Add the carrot and again, cook it for a few minutes until tender.

Add the frozen peas and cook until soft, then add the sliced mushrooms and cook until they are almost fully cooked.

Dice the chicken breast and let it brown in the pan, then add the cream and mix in well. Salt accordingly and combine.

Let your pie filling cook for an additional ten minutes and then set aside. 

Preheat your oven to 180C.

Prepare your pie dish: unroll the first shortcrust pastry and place it on the bottom of the dish, then pour the chicken cream mix into it.

Unroll the second shortcrust pastry and cut uneven strips, then start placing them in a random fashion, leaving gaps for the eyes.

Pour some milk into a bowl, then brush the pastry and bake for 25-30 minutes at 180C or until golden.

First, cook and peel the eggs. Next, trim both ends of each egg. Using either a straw or a knife, create a circular opening on each end. Then, slice the olives. Finally, position the olive slices within the egg's circular openings to craft eerie eyeballs.

Place your egg eyeballs on your pie when it's cool, serve and enjoy a spooky Halloween pot pie!