Combine flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until a dough forms; knead lightly, flatten into a disc, wrap, and chill for 30 minutes.

Sauté onion and bell pepper until softened, then add garlic and cook for another minute.

Stir in shredded chicken, cumin, paprika, oregano, and chicken broth, then simmer for 5-7 minutes until the liquid reduces.

Divide the chilled dough into 5 equal portions, roll each into a 6-inch circle, and place a portion of the filling in the center of each circle.

Fold the dough over the filling to form a semicircle, crimp the edges with a fork to seal, and cut small slits on top for venting.

Brush the empanadas with beaten egg wash and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.