In a large bowl, combine the shredded rotisserie chicken, frozen peas and carrots, cream of chicken or mushroom soup, and optional milk for added creaminess. Mix in your choice of shredded cheddar or Colby Jack cheese, along with onion powder, salt, and pepper to taste.

Carefully pour the filling mixture into the frozen pie shell, ensuring it’s evenly distributed across the base.

Roll out the refrigerated pie crust on a lightly floured surface and use cookie cutters to create spooky shapes for decoration.

For an appealing golden crust, brush the decorative pie crust with milk or an egg wash.

Preheat your oven to 350°F (175°C) and place the assembled pie on a baking sheet to catch any potential drips. Bake for about 35 minutes or until the crust is golden brown and the filling is bubbling.

Once baked, allow your Halloween Pot Pie to cool for a few minutes before slicing.