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Chicken Shepherd's Pie

4 skinless, boneless chicken breast halves
1 medium onion, chopped
1 rib celery, sliced
2 Tbsp. butter
2 Tbsp. flour
2 tsp.garlic clove, minced
2 cups chicken broth
1/4 tsp. dried ground sage
4 large potatoes, cooked
1/2 cup plain yogurt

Preheat oven to 375 F. Cook chicken in boiling water for about 10 minutes or until done; cube. Cook onion, celery and 1 teaspoon garlic in 1 teaspoon of butter until tender. Stir in flour and sage; add broth all at once. Cook and stir until thickened and bubbly. Add chicken and heat through. Pour into a baking dish. Mash potatoes; stir in yogurt, remaining butter and garlic. Spoon over chicken.
Bake for 30 minutes.
Serves 4