Prepare the Dough by combining flour, sugar, and salt in a food processor. Add butter and pulse until crumbly, then add ice water until dough comes together. Shape into a disc, wrap, and refrigerate for at least 10 minutes.

Make the Filling by heating olive oil in a pot. Cook onion, celery, and potato until tender. Add turkey and cook until browned. Season with salt and pepper, then add flour followed by chicken stock, simmering until thick.

Add Cheese and Cranberry to the filling, stirring in Havarti, cranberry sauce, and chives. Mix until well combined and let cool slightly.

Assemble the Pies by preheating the oven. Roll out the dough, cut into squares, and line a muffin tin. Fill with turkey mixture, cover with dough, crimp edges, and brush with egg.

Bake the Pot Pies in the oven for 20 to 25 minutes or until golden brown. Let cool slightly before serving.