In a food processor, blend 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of kosher salt. Add 1 cup of chilled, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until a dough forms. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.

Heat 2 tablespoons of extra-virgin olive oil in a skillet over medium heat. Add 1 diced yellow onion, 1 cup of diced celery, and 1 cup of diced russet potato, cooking for about 5-7 minutes until tender. Stir in 1 pound of ground dark meat turkey and cook until browned. Then, mix in 2 tablespoons of all-purpose flour, 1 cup of chicken stock, and season with salt and black pepper; let it simmer until thickened.

Once the filling has thickened, reduce the heat to low and fold in 1 cup of grated Havarti cheese, 1 cup of canned chunky cranberry sauce, and ¼ cup of diced chives. Stir gently until the cheese is melted and the mixture is well-combined. Allow the filling to cool slightly while you prepare the dough for the Mini Thanksgiving Turkey & Cranberry Pot Pies.

Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about ¼-inch thickness. Cut into squares large enough to line the cups of a greased muffin tin. Press the dough into the bottom and sides of the muffins cups, ensuring there are no gaps, then fill each with the turkey and cranberry filling, leaving a little space on top for sealing.

To create lids for the pies, roll out additional dough and cut it into squares to place on top of each filled muffin cup. Pinch the edges together to seal tightly, ensuring they are secure to prevent leaks during baking. Brush the tops of the pies with a beaten large egg to achieve a beautiful golden color.

Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky. Keep an eye on them, as oven temperatures can vary. Once done, remove from the oven and let the mini pot pies cool in the tin for a few minutes before transferring them to a wire rack.

These Mini Thanksgiving Turkey & Cranberry Pot Pies are now ready to be enjoyed! Serve them warm or allow them to cool to room temperature. They make a perfect appetizer for any gathering, and each bite delivers a delightful mix of flavors and textures that celebrate the essence of Thanksgiving.