Creamed Peas
This Old-Fashioned Creamed Peas recipe is the perfect way to dress up your dinner table. With just a few simple ingredients, humble petite peas are transformed into a rich, creamy comforting side dish that pairs effortlessly with almost any entrée.
Ingredients to Make Creamed Peas Recipe
This classic creamed peas recipe is a timeless favorite that cooks of the past perfected. I still remember my mom and grandma preparing them regularly in their summer kitchens, using freshly shelled peas straight from the garden. Today, frozen peas—picked at their peak and flash-frozen—offer a convenient way to enjoy the same nostalgic flavor with a little less effort. That’s a win in my kitchen especially for busy weeknight dinners. Ingredients you’ll need to make simple Creamed Peas: (Scroll down for full printable recipe card.)
- Peas – One pound of frozen petite peas forms the base of the dish.
- Roux – Unsalted butter and all purpose flour form the base of the creamy sauce.
- Onion – Sweet onion or shallots complement the flavor of the peas.
- Liquid – Half and half or light cream forms the liquid for the cream sauce.
- Seasonings – Salt, black pepper, granulated garlic or garlic powder, onion powder and a pinch of nutmeg amps up the flavor.
How to Make the Best Creamed Peas Recipe
- Cook Onion – Melt butter in a saucepan over medium heat. Add onions cooking until translucent, about 2 minutes,
- Make Roux – Add the all purpose flour, stirring until it’s fully absorbed.
- Add Half and Half and Seasonings – Gradually whisk in half and half. Bring to a gentle boil then add salt, black pepper, garlic, onion powder and nutmeg.
- Combine with the Peas – Add peas, mix until evenly coated with sauce.
- Cook Until the Peas are Tender – Cook over medium heat per the recipe just until peas are tender and serve immediately.
Kitchen Equipment You’ll Need to Make Creamed Peas
- Medium size saucepan to make the sauce and simmer the peas.
- Measuring cups and spoons for accurate measuring of the half and half and seasonings.
- Sharp knife and cutting board or onion chopper to prep the onion.
- Whisk and large spoon for stirring everything together.
Recipe Variations and Substitutions
- Peas: You can use canned peas only in a pinch, but frozen peas will give you the best and tastiest end result. Canned peas can turn out a bit mushy. It’s not necessary to thaw the peas prior to adding them to the cream sauce.
- Half and Half: I prefer half and half for making these creamed peas, but you could adapt using whole milk or heavy cream, if that’s what you’ve got on hand. To make your own half and half, use equal parts milk and heavy cream and you’ll be good to go.
- Seasonings: Nutmeg is typically added to a homemade bechamel sauce and I love including a pinch or two in this recipe. It’s optional, and you could choose to omit but it adds a depth of flavor to the sauce that complements the peas.
- Mushrooms: You could saute mushrooms with the onion, cooking until they’re softened and the liquid has been released.
- Fresh Herbs: You could add fresh chives, basil, parsley or thyme to the cream sauce.
- Don’t Thin the Sauce Too Much: If the cream sauce seems thick when first adding the peas, don’t be tempted to add more liquid. It will naturally thin a bit as they thaw and release liquid into the sauce.
- Onion: You could add one cup of frozen pearl onions to the peas in place of diced onion. Add them to the saucepan with the peas, cooking until thawed and heated through.
Storage and Leftovers
- Leftovers: Store leftover Creamed Peas in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a saucepan over medium heat or in single servings in the microwave.
- Freezing: You can freeze leftovers for up to 1 month. Thaw in the fridge and reheat just before serving.
More Southern Style Side Dishes to Make
Some meals are all about the side dishes. More side dish inspiration and recipes you may also like to make:
- Fried Green Tomatoes can be served on sandwiches, as an appetizer or side dish.
- Another simple side dish to make is this recipe for Tomato Cucumber Onion Salad.
- Sweet and tangy Green Bean Salad.
- Easy Cornbread Casserole only requires 6 ingredients to make.
- Cajun Collard Greens with Bacon is packed with flavor.
- Use leftover brown beans to make these yummy Pinto Bean Cakes.
- Stewed Okra with Tomatoes features a rich and delicious tomato sauce that goes beautifully with cornbread.
- Turnip Greens from Southern Living.
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Helpful Kitchen Items:
Creamed Peas Recipe
Servings: 6 servings
Calories: 197kcal
Ingredients
- 1 lb package frozen petite peas
- 3 Tbsp unsalted butter
- 2 Tbsp all purpose flour
- 1/3 cup finely diced sweet onion or shallots
- 2 cups half and half or light cream
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp granulated garlic or garlic powder
- 1/4 tsp onion powder
- pinch nutmeg
Instructions
- In a medium size saucepan, melt butter over medium heat. Add onions cooking until translucent, about 2 minutes, Add flour, stirring until absorbed.
- Gradually whisk in half and half. Bring to a gentle boil then add salt, black pepper, garlic, onion powder and nutmeg. Add peas, mix until coated with sauce.
- Cook over medium heat for 5-7 minutes or just until peas are tender. Stir occasionally.
- Serve immediately.
Notes
- Peas: You can use canned peas only in a pinch, but frozen peas will give you the best and tastiest end result. Canned peas can turn out a bit mushy. It’s not necessary to thaw the peas prior to adding them to the cream sauce.
- Half and Half: I prefer half and half for making these creamed peas, but you could adapt using whole milk or heavy cream, if that’s what you’ve got on hand. To make your own half and half, use equal parts milk and heavy cream and you’ll be good to go.
- Seasonings: Nutmeg is typically added to a homemade bechamel sauce and I love including a pinch or two in this recipe. It’s optional, and you could choose to omit but it adds a depth of flavor to the sauce that complements the peas.
- Mushrooms: You could saute mushrooms with the onion, cooking until they’re softened and the liquid has been released.
- Fresh Herbs: You could add fresh chives, basil, parsley or thyme to the cream sauce.
- Don’t Thin the Sauce Too Much: If the cream sauce seems thick when first adding the peas, don’t be tempted to add more liquid. It will thin a bit as they thaw and release liquid into the sauce.
- Onion: You could add one cup of frozen pearl onions to the peas in place of diced onion. Add them to the saucepan with the peas, cooking until thawed and heated through.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 433mg | Potassium: 241mg | Fiber: 5g | Sugar: 8g | Vitamin A: 834IU | Vitamin C: 33mg | Calcium: 28mg | Iron: 1mg
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Our mother would add a touch of sugar to it. So good! Thanks for the recipe.
Where last week, before reading your recipe, I decided to contribute creamed peas and onions to our group Thanksgiving. I have purchased both the frozen peas and onions. The only thing missing was a good recipe. I love yours.
It takes me back to the 1940’s and ‘50 when we had the dish made from the raw ingredients. And nutmeg was added.
I’m so happy you loved these, thank you so much!
My mom always served creamed peas with salmon patties. I love them!
That’s comfort food for sure!
Wow!! So did my Mom! Might have been a thing popular in the 60’s. Not such much today. My husband turns his nose up at the thought of both the salmon and the peas.
My mom made salmon patties with creamed peas also! Like you said it must have been a thing in the 60’s.
I love this recipe, I know it is 6 servings but what is a serving? is it 1/2 cup, 1 cup, etc. thank you.
That depends completely on the appetites of those you’re serving. Around 1/3-1/2 cup.
Love creamed peas. Must be my Northern raising, but I need a pinch or two of granulated sugar.
My Mom always made cream salmon and peas on toast…..I still make it…..it is a favourite meal….
We like creamed peas on toast for lunch too.
Was my husbands favorite fresh peas from the garden
My dad (he “grew up during the Depression, you know!”) had creamed peas a lot. He loved them but my Mom did not. We did, however have creamed green beans a lot — very similar recipe to this one. I love peas, so now I’ll have to try this one!
Love that!
This is also a fantastic recipe for frozen Baby Lima beans just substitute them for the peas, Yum!
Simmer a little longer until beans are tender.
I make creamed peas with pearl onions…..we love them.
My mom never used onions or garlic in hers, she did not like peas. But the family did. She used basics like butter, flour, milk, and peas. She used can more often than frozen. They were always a hit! I make them 2-3 times a month for my boyfriend, but next time I will add alittle onion and garlic to mine.
This is a fancier version of what my mother used to cook for us in the 60s & 70s. No flavorings, but with tuna. She wasn’t a great cook, & there were 6 of us lol!
I made this recently and we loved it! Had it with canned deer (basically like stew beef) and we ended up mixing them together. I think I’ll add potatoes next time because that sounds really good too!
That sounds tasty, thanks!
I have made creamed peas many times. (not recently tho) I also add chipped beef and serve over toast.
Good eats!
Creamed chip beef on toast with peas, yum! I’ve been making it for years and I’m surprised how many people have never heard of chipped beef on toast! If your on a tight budget it’s a great comfort food meal that’s inexpensive!
Yes! My mother would make creamed chopped beef over toast for breakfast! I think she also made salmon croquets with creamed peas. She was from Jersey. Both yummy!
Can you use canned peas?
Frozen peas work best, but you could use canned peas that have been well drained. They also wouldn’t need to simmer as long.
My mom made this back in the 60’s right when frozen Birdseye peas. . She did use 1/2 heavy cream and milk. Worked out fine. I since then have made it several times, using frozen pearl Onions. Amazingly Delicious. Since then I had to stop eating it, I am on blood thinners and any green veggie is a no no.
Check with your doctor, because you should be able to eat green vegetables in moderation. The key is to not eat large quantities at a time. If on coumadin just make sure you are checking you PT labs regularly. (I am a nurse).
I was just thinking about creamed peas the other day, wishing I had watched my grandma and my mom make them. My grandmother added pealed and quartered new potatoes. We always had that with our Easter ham. Thank you for the recpe.
It’s my pleasure, I love them, too!
I make mine with frozen pearl onions and new potatoes
My mom always made this and we spoiled put it over mashed potatoes. It’s the only way I would ever eat peas!
Sorry! Would put it over mashed potatoes, lol.
My husband’s grandmother gave me her recipe for creamed peas and new potatoes before she passed away!
They are delicious 😋
THANK’S FOR YOUR RECIPE 💕
Thanks for visiting!
My mother-in-law taught me to add kohlrabi to creamed peas. It is very good
Sounds great!