In a mixing bowl, combine whole wheat flour, almond flour, baking powder, and salt.

Add the beaten egg and olive oil, mixing until crumbly.

Gradually add water until a dough forms. Knead for a few minutes until smooth.

Wrap the dough in plastic wrap and let it rest for 10 minutes.

In a bowl, mix together the shredded chicken, mozzarella cheese, pizza sauce, bell pepper, onion, and Italian seasoning.

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/4 inch thick.

Cut the dough into rectangles (about 4x6 inches).

Place a generous amount of filling on one half of each rectangle.

Fold the dough over and seal the edges with a fork.

Place the hot pockets on a baking sheet lined with parchment paper.

Bake for 20 minutes or until golden brown.

Let the hot pockets cool for a few minutes before serving. Enjoy!