Chicken Pot "Pie"

I liked my version of the Beef and Apple Cider Stew so much that I decided to make a similar recipe using chicken. Using different spices, more vegetables, and no apples...

Ingredients
4 russet potatoes, cubed
3 large carrots, chopped
6-8 ribs of celery, chopped
1 can corn
1 can peas
1 can green beans
1/2 cup dried minced onion

4 boneless skinless chicken breasts, cubed
2 tbs. olive oil
1/4 cup minced garlic
1 tsp. black pepper
2 tsp. sage
1 quart chicken broth
1/4 cup white wine vinegar
1/4 cup butter
4 tbs. flour

Directions
Combine vegetables in the crockpot, cover and set on HIGH heat.
In a large skillet, brown chicken, garlic and seasonings in olive oil. When thouroughly browned, add broth and vinegar. Bring to a rolling boil. Meanwhile combine butter and flour in a bowl to make a roux. When chicken mixture boils, add roux and cook till thick, smooth, and bubbly.
Pour chicken mixture over vegetables in crockpot. Cook on HIGH heat for 4 hours.
Serve with biscuits or bread.