Preheat your oven to 180ºC.
In a small pie dish add in the water and stock cube, cranberry sauce, cream cheese, cornflour and dijon mustard.
Whisk everything together with a fork until mostly smooth.
Add in the chicken, stuffing, sprouts and fresh thyme and mix again until combined.
Top with a sheet of pastry and crimp around the edges.
Brush with butter then cut a slit in the middle of the pie and optionally score a pattern in the top.
Bake for 30 minutes until golden.
