To Prepare the Chicken:

1. Place the chicken breasts, ranch packet and pesto in a 4-6 qt slow cooker and add the broth until it covers (or mostly covers) the chicken.
2. Cook on low for 8 hours (4 hours on high).
3. When done, remove the chicken from the slow cooker and shred, roughly, with a fork.

To Assemble the Hot Pocket

1. Preheat the oven to 425°F.
2. Thaw the puff pastry according to package instructions, making sure that it is soft enough to work with but still mostly frozen. If it thaws too much, it will not rise properly.
3. Lightly flour your work surface, then roll each sheet of pastry out to about a 14 inch square. Cut into thirds vertically, then slice each third in half, leaving 6 pieces of pastry per sheet.
4. Place about a 1/4 cup of the shredded chicken, 2 Tbsp of pesto, tomato, and 2 oz of mozzarella on 6 slices of pastry (3 per sheet). Leave 1/2″ room around the edges.
5. Take the excess pastry slices (the tops) and gently pull them in each direction. You’ll need it to be slightly bigger than the bottom in order to cover it properly.
6. Brush the beaten egg around each side of the loaded puff pastry.
7. Lay the top pastry over it and seal each side either by pressing with your fingers or a fork, making a “pocket.”
8. Transfer each pocket to a parchment-lined sheet pan, slice a small opening in each top, then brush the tops with egg and sprinkle the shredded parmesan or asiago.
9. Bake at 425°F until the tops begin to puff up and brown, about 10 minutes.
10. Reduce to 375°F and continue cooking until lightly browned and heated throughout, about 15-20 minutes.