This cream peas recipe harks back to traditional cooking methods. It was a staple side dish in the kitchens of the past, often made with freshly harvested peas.
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.
I personally favor half and half for creamed peas, but you can use whole milk if that's what you have. If you need to create your own half and half, just mix equal parts of milk and heavy cream.