Preheat oven to 375°F. Cook chicken in boiling, salted water about 10 minutes or until chicken is done. Cube chicken.
Cook onion, celery and 1 teaspoon of the garlic in 1 tablespoon of the 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 2-quart baking dish.
Mash potatoes; stir in yogurt, remaining 1 tablespoon butter and remaining 1 teaspoon garlic. Spoon over chicken. Bake 30 minutes.
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