Preheat your oven to 425°F (220°C) and lightly spray ramekins with nonstick cooking spray.

Melt 2 tablespoons of salted butter in a skillet over medium heat. Add 1 cup chopped yellow onion, ¾ cup diced carrots, and ¾ cup chopped celery; cook for 5 minutes.

Stir in 2 cups sliced cremini mushrooms and 1 tablespoon minced garlic; cook for an additional 3 minutes.

Sprinkle ¼ cup of all-purpose flour over vegetables, stirring to coat. Gradually pour in 2 cups of chicken broth and ½ cup heavy cream, mixing well. Simmer for 3-4 minutes until thickened.

Season with 1 teaspoon dried thyme, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Fold in 2 cups cubed cooked chicken, ½ cup frozen peas, and ¼ cup fresh parsley.

Roll out the pie crusts on a floured surface. Cut circles for the ramekins and strips for the mummy's bandages.

Spoon the filling into ramekins, top with dough strips in a crisscross pattern, seal edges and brush with beaten egg.

Bake for 20-25 minutes until crust is golden brown. Cool slightly and decorate with candy eyes.