Place the shredded chicken in a large bowl. Add cream cheese, mozzarella cheese and cheddar cheese. Mix gently so the cheeses coat the chicken evenly. This creates the creamy base for the pocket filling.

Add chopped jalapeno, green onions, garlic powder, salt and black pepper to the mixture. Stir slowly until everything blends well. The jalapeno adds a mild heat and fresh flavor.

Add mayonnaise to the bowl and mix again. This step helps the filling stay creamy while baking. Make sure the chicken and cheese mixture looks thick but spreadable.

Roll out the pizza dough or puff pastry on a lightly floured surface. Cut the dough into four equal rectangles. Each piece will become one chicken pocket.

Place two to three tablespoons of chicken filling in the center of each dough rectangle. Leave space around the edges so the dough can seal properly.

Fold the dough over the filling to create a pocket shape. Press the edges firmly using your fingers or a fork. This keeps the filling inside during baking.

In a small bowl, mix egg and milk. Brush the mixture over the top of each pocket. This step helps the dough turn golden and glossy in the oven.

Preheat the oven to 375°F (190°C). Place the pockets on a parchment-lined baking tray. Bake for about 20 minutes until the pockets turn golden brown and crisp.

Remove the pockets from the oven and allow them to cool for a few minutes. The filling will be very hot inside. Cooling helps the cheese settle.

Serve the warm pockets with dipping sauce or a fresh salad. Each bite delivers creamy chicken, spicy jalapeno and melted cheese wrapped in soft bread.