Sift flour and mix with baking powder.

Margarine grate.

Separate the yolks from the whites (the whites will not be needed). Add in the egg yolks, salt, sugar and mix well. To the yolks add the softened margarine, stir. Then in the margarine with the egg yolks add sour cream and again mix well. Instead of baking powder to get a soda, then soda to extinguish vinegar and enter in the yolks. Gradually add flour, knead the dough and put in 20 minutes in the refrigerator.

For the chicken filling: chicken put in a pot, cover with cold water, add to the pan peeled whole onion and carrot, add salt and boil the chicken until done (when the water boils, remove the foam). Chicken remove from broth, a little cool, separate the meat from the bones and finely chop. Cut onion finely and fry. Mix the meat with fried onions, salt and pepper to taste and pour in the filling ~0.5 cups of broth (broth pour in gradually, so that the filling is not too liquid).

For the rice filling: eggs boiled and cut into cubes. Boil the rice. Mix the eggs with the rice, slowly pour ~0.5 cups of broth in which cooked the chicken (the filling should not be too liquid) and season with salt and add a knob of butter - mix well.

Lubricate the form.

Chilled dough is divided into 2 parts in the ratio 1:2. From the most part of dough to unroll the cake and spread it in a baking dish, forming dough "plate" and making bumpers. In the "plate" of dough put half of the rice filling, top lay half of the chicken filling, then spread the rice and chicken filling. Of the remaining 1/3 of the dough roll out the cake, cover the cake well and it stung the edges of the dough.

In the center of the pie to make a hole for the exit of steam and grease the pie with egg yolk or egg.

Bake pie at a temperature of 180-200C for ~40-50 minutes.