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Cook chicken breast in a slow cooker for 2-3 hours
Blend cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and milk to make high protein buffalo sauce
Shred the cooked chicken and mix with buffalo sauce, mozzarella, and chives
Combine self rising flour, greek yogurt, garlic salt, and italian seasoning in a bowl and knead until smooth
Divide dough into 10 equal pieces and shape into balls
Roll out each ball until very thin
Add chicken and mozzarella filling on top and pinch edges together to seal
Toast in a pan until golden brown
Wrap in aluminum foil or place in airtight freezer bag for storage
To reheat: wrap frozen hot pocket in wet paper towel and microwave for 3-4 minutes, then optionally toast in pan or air fry for crispiness