Start by making the meat pie dough recipe. In a large bowl, combine the flour and salt. Add cold butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs. Mix in the egg and sour cream. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two balls—one slightly larger than the other. Wrap and chill in the refrigerator for 30 minutes.

In a saucepan, bring 2 cups of water or broth to a boil. Add rice, butter, and salt. Cover, reduce heat, and simmer until tender—about 15 minutes. Fluff with a fork and let cool.

In a skillet over medium heat, melt butter and add chopped onion. Sauté until translucent. Add chopped chicken, season with salt, pepper, and dill, and cook for another 3–4 minutes until flavors meld. Set aside to cool.

Roll out the larger dough ball into a 12-inch round and line the base and sides of your greased springform or pie pan. Start layering:

First, a layer of rice

Next, a layer of chicken and onion mixture

Then the chopped hard-boiled eggs

Finish with another thin layer of rice (optional, depending on depth)

Roll out the second dough ball and place it over the top. Pinch edges to seal and trim excess dough. Use leftover scraps to create decorative shapes if you like.

Preheat your oven to 375°F (190°C). Brush the top of the pie with egg wash. Cut a few slits in the top to allow steam to escape. Bake for about 50 minutes, or until the crust is deep golden and cooked through.

Let cool for at least 10 minutes before slicing. Serve warm.