• Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
  • Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden.
  • Season, add the garlic, then cook for another couple of mins.
  • Stir in the flour and cook for 1-2 mins, turning the vegetables over in it.
  • Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more.
  • Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens.
  • Season well and let the sauce simmer so that the flour gets cooked.
  • Stir in the cooked chicken and add the lemon juice, soured cream and dill.
  • Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little.
  • Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess.
  • You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope.
  • Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
  • Heat oven to 200C/180C fan/gas 6.
  • Make 3 slits in the centre of the pies, then brush the tops with egg yolk.
  • Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.
  • To make a large pie fill and top a large dish, roughly 26 x 22cm and 6cm deep, with the rice and chicken mix.
  • Bake as before.