Heat the oil in a pot over medium heat. Add the onion, mushrooms, and sweet potatoes. Saute for 5 minutes. Add the chicken, salt, and pepper, and continue cooking for 5 more minutes.

Add the garlic, butter, and flour to the pot. Stir the flour into the mixture and cook for 1 minute.

Pour in the chicken broth and heavy cream. Stir until smooth. Remove from heat.

Roll out the puff pastry. Cut 4 large circles large enough to fit inside your ramekins and 4 smaller circles large enough to fit on top of the ramekins.

With a paring knife, cut out a jack-o-lantern face from the smaller rounds.

Place the larger rounds of dough inside the ramekins, with just a little dough above the rim of the dish.

Place the smaller round of dough on top of the dish and press together the edges of the dough so they are sealed.

Beat the egg in a dish and add a few drops of water. Brush the egg wash onto the tops of the dough.

Bake for 40 minutes, until the tops of the pies are golden. Remove from the oven and let rest for 10 minutes. Remove the pies from their dishes to serve.

Place a large pot filled with water on the stovetop over medium high heat. Add the potatoes to the pot, along with 2 teaspoons of salt. Bring to a boil. Lower the heat to medium and continue cooking until tender, about 10 minutes.

Drain the potatoes and put them back in the pot.

Mash the potatoes to your liking, using your preferred method. Add the butter, remaining salt and pepper. Stir until well combined.

In a blender, combine the garlic, parsley, herbs, chives, jalapenos (if using), sour cream, and milk. Blend until smooth. If desired, add food coloring until your desired color is achieved.

Stir the green mixture into the potatoes until well combined.

Serve with additional herbs as garnish.