For the pie crust: Using a food processor, combine the flour, baking soda, milk, sour cream and egg, adding the butter chunks slowly, until the dough is evenly mixed. Refrigerate for 40 minutes.
For the crepes: Whisk together the milk, flour and egg in a bowl, adding the flour and milk in increments until the mixture is even. Add salt and a pinch of sugar to taste. Line a crepe pan or a heavy skillet with a bit of the oil. When the oil is smoking, pour a little batter into the pan. Move the pan around so the batter spreads evenly over the pan. Cook until the underside begins to get golden in color, 1 to 2 minutes. Flip the crepe and cook the other side another half minute, and then set aside. Repeat with the remaining batter, greasing the pan as necessary.
For the pie filling: Sprinkle the chicken pieces with salt and pepper. Heat some vegetable oil in a skillet over medium heat and fry the chicken until cooked through. In a separate pan, fry the mushrooms and onions in vegetable oil until tender, about 10 minutes. Add the heavy cream and the sour cream to the vegetables. In a large bowl, mix the cooked rice with the eggs, parsley and some salt and pepper. Pour in the sauteed vegetables and cream, adding the fried chicken last, and mix. This is the filling.
Building the pie: Preheat the oven to 425 degrees F. Roll the dough out to 2 circles, about 8 inches each, to form the pie crust. One will be the top and one will be the bottom. Place the bottom in your pie pan and fit to the edges. Cover the second with wax paper as to not let it dry out while working your other layers. Next, cover the bottom crust with filling to about an inch or more deep. Then layer on one or two crepes, depending on thickness. Repeat with the filling, then crepes, ending with the filling on top. At the very end, take your second crust and place on top to cover the filling. Attach to the side of the pan. Cut slits in the top crust to let steam out while cooking. Bake until golden brown, 30 to 35 minutes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.