Chicken Shepherd's Pie

• 4 chicken breast halves, skinned and boned, poached per instructions
• 1 onion, chopped
• 1 celery rib, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons garlic, minced
• 2 cups chicken broth
• 12 teaspoon dried ground sage
• 4 large baking potatoes, cooked and peeled
• 12 cup nonfat plain yogurt

1. Heat enough water to cover breasts in large saute pan.
2. You may add 1 cup of dry white wine or seasoning to the water if desired.
3. Bring water to low simmer and add breasts.
4. Always keep liquid below boiling point.
5. Cook partially covered until breasts are firm to touch.
6. Do not overcook.
7. Preheat oven to 375F.
8. Cube poached chicken.
9. Cook onion and celery in 1 tbsp butter until tender.
10. Add flour and stir for 2 minutes.
11. Add 2 tsp garlic and chicken broth.
12. Stir.
13. Add sage, simmer 5 minutes.
14. Add 1 tsp of garlic and the chicken.
15. Pour into a baking dish.
16. Mash potatoes with yogurt, remaining butter and garlic.
17. Spoon over chicken.
18. Bake for 30 minutes.

chicken, onion, celery, butter, flour, garlic, chicken broth, ground sage, baking potatoes, nonfat plain yogurt

Taken from www.food.com/recipe/chicken-shepherds-pie-84411 (may not work)