After a long nap today, I decided to start cooking something homey. 
After reading a number of recipes on line, and considering the stuff piled up in my fridge with no future, here is what I whipped up.
After reading a number of recipes on line, and considering the stuff piled up in my fridge with no future, here is what I whipped up.2 C low fat low salt chicken stock
1/2 C apple cider vinegar
4 medium carrots, peeled and sliced
3 yukon gold potatoes, peeled and cubed (1")
1 large crisp apple, peeled, cored and cubed (1")
5T butter
2 large boneless chicken breasts, cut in 1" pieces
1.5t dried thyme, divided
2T flour
1C corn
1/4C brandy
1/4C heavy cream
Put the chicken broth, vinegar and carrots in a large heavy pot, and simmer until the carrots are tender. Use a slotted spoon to remove the carrots from the liquid, and reserve them in a bowl. Add cubed potatoes and apples to the pot, and simmer covered until very soft, about 25 minutes. Remove from the heat, and remove the apples and potatoes with a slotted spoon to a large bowl. Mash them fairly smooth with 3T of butter, and salt and freshly ground pepper to taste. Pour the liquid from the pot to a bowl and reserve.
Roll the chicken pieces in salt, pepper, 1t of thyme, and the flour. Add 2 T of butter to the pot, and brown the chicken in 2 batches - cook it through. Once the chicken is done, put the it in the bottom of the casserole dish. Add the broth mixture back to the pot, and deglaze it, bringing up all the browned bits. Add the brandy and cream to the pot, and simmer until reduced to about a cup.
Layer the carrots and corn over the chicken, and then add the sauce to the casserole. Spread the potato mixture over the top of the casserole. You can refrigerate it at this point, or pop it in a 350 oven for 30 minutes. Once baked, up the temp to 400, and bake for 10 more minutes to crisp up the top.
I was pleasantly surprised by the sauce in this dish - I'll be making this one again :)
