In a crockpot, add your seasoned chicken breasts, salsa, diced onions, and Buffalo sauce. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.

In a blender, combine the cottage cheese, cream cheese, remaining Buffalo sauce, garlic salt, and fat-free milk. Blend until smooth to create a high-protein sauce.

Shred the cooked chicken using two forks in a mixing bowl. Add the high-protein sauce, half of the mozzarella cheese, and chives, mixing until well combined.

Mix the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning in a separate bowl until a dough forms. Knead gently until smooth.

Roll out the dough into rounds, spoon filling onto one half, top with remaining mozzarella, fold and seal edges with a fork.

Heat a nonstick skillet over medium heat, cook filled pockets for 4-5 minutes on each side until golden brown. Let cool slightly before serving.