In a food processor, combine 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt. Add 1 cup of chilled, diced unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for at least 10 minutes.

In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Sauté 1 diced yellow onion, 1 diced celery stalk, and 1 diced russet potato for about 6 minutes, or until the vegetables are tender. Stir in 1 pound of ground dark meat turkey, seasoning with salt and freshly ground black pepper; cook until browned, approximately 6-8 minutes.

Once the turkey is browned, sprinkle in 2 tablespoons of all-purpose flour, stirring well to prevent lumps. Gradually pour in 1 cup of chicken stock, mixing until smooth, and simmer for about 4 minutes, or until the filling thickens. Fold in 1 cup of shredded Havarti cheese, 1/2 cup of canned chunky cranberry sauce, and 2 tablespoons of diced chives.

Preheat the oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to a thickness of 1/4 inch. Cut the dough into 4-inch squares and gently press them into the cups of a greased muffin tin. Spoon the turkey and cranberry filling into each dough shell, then cover with another square of dough. Seal the edges with a fork.

Brush the tops of your filled pies with a beaten egg. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and flaky.