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Cook the chicken breasts and shred or chop them into small pieces.
In a bowl, mix the shredded chicken with cream cheese, mozzarella cheese, parmesan cheese, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper.
Roll out the puff pastry sheets and cut into squares or rectangles.
Place a spoonful of the chicken mixture onto the center of each pastry square.
Fold the pastry over the filling and crimp the edges with a fork to seal.
Bake the hot pockets in the oven until the pastry is golden brown and flaky.