Finely chop the onions and garlic, then sauté in 2 tablespoons of oil in a saucepan over medium heat. Dice the potatoes, sweet potatoes and carrots, add to the rest and fry briefly.

Deglaze with vegetable broth and bring to the boil together with the bay leaves until the potatoes are soft. Add peas and chopped broccoli.

Remove 4 tablespoons of broth from the pot and mix with starch. Mix in the starch mixture, stirring constantly. Then reduce the temperature to low to medium and allow the filling to thicken. Stir every now and then.

Heat 2 tablespoons of oil in a separate pan. Cut the mushrooms into slices and fry them together with the planted.chicken until golden brown. Then add to the filling. Season the mixture with nutmeg, cinnamon, salt and pepper and add the walnuts. Remove the bay leaves, remove the pot from the heat and set aside.

Grease a baking dish (approx. 30 cm in diameter) and line it with one of the two puff pastries. Cut to size and press securely around the edges. Cut off any overlapping dough and save it for later decoration. Using a fork, pierce the dough in the baking dish and pre-bake at 180°C for 5 minutes.

Let the base cool briefly, then pour the filling into the mold. Cover the filling with the second puff pastry and press it onto the edge of the mold and seal it. Cut off the dough that sticks out from the edge and use cookie cutters to cut Christmas figures out of the remaining puff pastry. Then decorate the pie as desired and cut a cross in the middle with a sharp knife. Brush the pie and decorations with the melted butter and bake at 180°C for 35-40 minutes until the pie takes on a golden brown color. Allow to cool briefly and serve warm.