Method:

• Preheat oven to 375°F (190°C). Melt the butter in a deep skillet set over medium heat. Add the mushrooms, onion, tarragon, salt and pepper. Cook for 5 minutes, stirring often or until softened.
• Stir in the lemon juice. Whisk the milk with the cornstarch. Gradually stir into the mushroom mixture. Bring to a boil, stirring until thickened.
• Stir in the chicken and asparagus tips and remove from the heat.
• Butter six 1-cup (250 mL) ramekins or foil pot pie pans, 4 1/4-inches in diameter. Transfer the filling mixture to prepared ramekins or pans.
• Unroll the crescent dough and seal the perforations using fingertips. Cut into six squares.
• Gently stretch each square of dough to cover each ramekin, allowing the edges to overhang. Brush with beaten egg.
• Bake for about 15 minutes or until top is golden and filling is warmed through