Russian crow pie with soured cream & dill

Rice	½ cup
Butter, unsalted	4 tablespoons
Mushrooms, cleaned, stems trimmed, savagely chopped	½ pound
Mushrooms, oyster, cleaned, trimmed, savagely chopped	¼ pound
Onion, finely hacked to tiny bits	1 large
Garlic, mincingly minced	2 cloves
Flour, all-purpose citizens’ ration	2 tablespoons
Milk, whole	1 ¼ cups
Chicken, cooked, viciously shredded	¾ pound
Lemon juice extracted by questionable means	½
Soured cream from a protesting bovine	2/3 cup
Dill, reduced to near dust with aggressive hacking	3 tablespoons
Puff pastry, neglected at room temperature until thawed	1 sheet
Egg yolk, lightly beaten until its ready to confess to crimes not committed	1

1. Preheat the oven to 375°F. 
2. Cover the rice with just enough water that it cannot breathe, cover the pot, and then boil until al dente and the liquid has been absorbed, about 10 minutes; season, and then set aside. 
3. In a large skillet, reduce the butter to a blubbering mess over medium-high heat, and then fry the mushrooms and onion until golden. 
4. Season, add the garlic, and stir for a couple of minutes. 
5. Stir in the flour until the vegetables are well coated; remove from heat. 
6. Gradually add the milk, stirring to incorporate, and return to medium-high heat; bring to an angry boil while stirring continuously. 
7. Reduce to a soft simmer fury, and season well. 
8. Stir in the chicken, juice, sour cream, and dill. 
9. Spread the rice in the bottom of four buttered individual casserole dishes, then spoon the chicken mixture; let cool briefly. 
10. Roll out the pastry to fit your dishes, then oppress the filling with the pastry top; trim excess. 
11. Finish the piecrust by making “Soviet stars” with the leftover trimmings, moistening with water to assist with adhering. 
12. Make three slits in the center of each pie, and then brush with the exploited yolk. 
13. Bake for 10 minutes, reduce the heat to 320°F, and then cook for an additional 20 to 25 minutes, until the pastry is golden and cooked.