2 eggs
1 cup reduced fat cream of chicken soup
1/2 cup chopped onion
1 cup chopped celery
3 cups chicken broth
1 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons ground nutmeg
2 tablespoons margarine
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 400 degrees F (200 degrees C).
Place eggs in a large bowl and beat in chicken soup, onion, celery and chicken broth. Stir in the water, lemon juice, lemon juice, vanilla, salt and nutmeg.
Beat cream of chicken soup into chicken soup mixture until fluffy. Mix butter or margarine into ingredients. Fold in flour until mixture is smooth. Spoon mixture into pastry shell. Fill shell with chicken filling. Sprinkle remaining rosemary and marjoram over chicken filling.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake an additional 50 minutes.