For Bechamel Sauce: Make a roux with butter and flour in saucepan on medium heat. Slowly whisk in milk until mixture is smooth. Bring to boil, whisking frequently. Simmer on medium-low heat 20 min. or until no starchy flavor remains. Season with salt and pepper. Cool.
For Pot Pie Bites: Sauté carrots, celery and onions in hot oil in skillet until cooked through. Remove from heat; stir in peas.
Combine vegetable mixture, chicken, thyme, salt, pepper and 6 oz. Bechamel Sauce in large bowl. Use #40 scoop to shape mixture into 20 balls; place on parchment paper-lined sheet pan. Refrigerate 30 min. or until firm.
Coat each piece in flour, dip in eggs, then coat with cracker crumbs. Refrigerate until ready to use.
For each serving, fry 5 Pot Pie Bites in 350°F deep fryer 1 to 2 min. or until golden brown and internal temperature registers 165°F. Serve 2 oz. gravy on the side for dipping.