Chicken Empanadas with Hatch and Red Bell Peppers - Kitchen Wrangler | Melissa Guerra

Ingredients

• 4 tbsp. butter (36gr)
• 1 small onion, minced
• 2 ribs celery with leaves, minced
• 1 small red bell pepper, cored and minced
• 2 tbsp all-purpose flour (16gr)
• 1 cup chicken broth or water (240ml)
• Salt and pepper to taste
• 4 cups cooked shredded chicken meat (450gr), skin removed
• 30 empanada crust discs, thawed