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This homemade Creamed Peas recipe is the ultimate nostalgic comfort food. Our easy creamed peas are simple, buttery, and ready in just 20 minutes. This recipe is made with pantry staples and frozen peas, and gives you all the rich flavors from your childhood, without any fuss.
Try this next: Our delicious Slow Cooker Creamed Corn and this Green Bean Casserole are more classic holiday side dishes that are perfect served with these Creamed Peas!
5 Things That Make Or Break This Recipe
- Don’t skip the roux: Cooking the flour in butter gives the sauce a creamy base and prevents a raw-flour taste.
- Use whole milk or better: Lighter milks may cause the sauce to break or turn watery. Whole milk with a splash of cream is ideal.
- Partially thaw frozen peas: This helps them cook evenly without shocking the cream sauce.
- Season well: Salt and pepper are simple, but crucial. Taste at the end and adjust as needed.
- Keep stirring: If the sauce thickens too fast or seizes, keep stirring—it will smooth out as the peas heat up.
RECIPE WALK-THROUGH
How To Make Easy Creamed Peas
See the recipe card below for full, detailed instructions
Homemade Creamed Peas are one of my favorite quick-and-easy sides for the holidays.
Step 1: Prep the peas
Run frozen peas under hot water in a colander to partially thaw. Set aside.
- Peas can also be set in a bowl in the fridge overnight to thaw.
Step 2: Sauté the aromatics
In a heavy skillet or saucepan, melt three tablespoons of butter over medium heat. Add ½ cup finely diced yellow onion and cook until softened, about 4 minutes. Stir in 1 clove of minced garlic and cook for 30 seconds.
- Shallots can also work in this dish and add great flavor!
Step 3: Make the roux
Sprinkle three tablespoons of all-purpose flour into the pan. Whisk constantly for 1–2 minutes to cook out the flour taste.
- Bread flour also works in a pinch if you’re out of all-purpose.
Step 4: Add milk and cream
Whisk in 2 cups of whole milk and ¼ cup of heavy cream, slowly. Keep whisking until the sauce is smooth, and then bring to a gentle simmer. Cook until slightly thickened, about 2 minutes.
- Do not boil! The milk can separate, and you’d have to start over.
Step 5: Add the peas
Stir in 4 cups of the partially thawed peas, along with salt and pepper to taste. Cook for 4–5 minutes, stirring frequently, until the peas are tender and the sauce is creamy.
Step 6: Taste and serve
Adjust seasoning as needed. Serve immediately, garnished with thinly sliced green onions if desired.
Variations
- Creamed Peas with Bacon: Stir in crisp-cooked bacon for a savory, smoky twist.
- Lighter Creamed Peas: Swap the milk and cream for 2¼ cups of half-and-half.
- Herbed Creamed Peas: Add chopped fresh parsley or dill for a pop of brightness.
Serving Suggestions
Serve creamed peas with roasted chicken, holiday ham, or a Thanksgiving turkey. You can top with crispy bacon, fresh green onions, or even French-fried onions for added texture and flavor.
Storage Tips
Storage, Freezing, Make Ahead
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Reheat: Gently reheat on the stove over low heat, stirring often to keep the sauce from separating.
- Freeze: Not ideal, as the cream sauce may separate after thawing. If needed, freeze in a tightly sealed container for up to 1 month. Reheat slowly and whisk to recombine.
- Repurpose: Stir into pasta or use as a topping for baked potatoes or toast.
Frequently Asked Questions
Can I use frozen peas?
Yes! Frozen peas work great and are actually preferred for ease. Partially thaw before cooking.
How do I keep the sauce from getting lumpy or separating?
Whisk constantly as you add the milk, and cook the roux thoroughly before adding liquids. Reheat gently to avoid breaking the sauce.
Can I make it lighter or dairy-free?
Use half-and-half for a lighter version. For dairy-free, try unsweetened oat milk and a plant-based butter, though the texture may differ.
More Classic Side Dish Recipes
- Southern Green Beans
- Candied Carrots
- Sweet Potato Casserole Recipe
- Oven Roasted Asparagus
- Twice Baked Sweet Potatoes
- Cornbread Casserole
Creamed Peas
Ingredients
- 3 tablespoons Salted butter
- ½ cup Yellow onion finely diced
- 1 clove Garlic pressed or minced
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- ¼ cup Heavy cream
- 4 cups Frozen peas
- Salt and pepper to taste
- Thinly sliced green onion for garnish (optional)
Instructions
- Run frozen peas under hot water in a strainer to partially thaw.
- In a large cast iron (or other heavy) skillet over medium heat, melt butter. Add onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds.
- Stir in flour and cook 1-2 minutes, whisking constantly. Slowly whisk in milk and cream, whisking until smooth. Bring to a gentle simmer and cook until thickened, about 2 minutes.
- Add peas, salt, and pepper. Cook and stir until peas are warmed through and sauce is creamy, about 5 minutes. *If your peas are still partially frozen when added, the sauce will seize up, that’s ok! Just keep stirring and cooking and the sauce will thin back out as soon as the peas are warm.
- Taste and adjust seasoning. Serve immediately, garnished with green onion if desired.
Notes
- Use frozen peas — no need to thaw.
- For fresh peas, blanch first for 2-3 minutes.
- Whisk constantly to avoid lumps.
- Add extra butter for a glossy finish.
- Stir in bacon or onions for a flavor boost.
- Store leftovers in fridge for up to 5 days.
- Reheat gently with milk.
- Don’t overcook peas — they should stay bright green.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
