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Creamed peas is the answer to boring plain veggies. Is your family tired of the same old same old? This warm and comforting side dish will be sure to delight children and adults alike!
With just a few basic ingredients and 15 minutes, a delicious and heart-warming veggie dish will please your loved ones. Starting with sauteed shallots, creamy white sauce, then add frozen peas and you have an amazing, tasty side in minutes. And, it’s the perfect holiday side dish so save this recipe for the upcoming holiday season!
If you’re looking for more truly delicious vegetable casseroles, I hope you’ll try our green bean casserole made from scratch, roasted carrots and parsnips, Paula Deen corn casserole, and delicious squash casserole!
CREAMED PEAS INGREDIENTS
- Butter: Unsalted
- Shallots: A milder version of the onion adds so much flavor to the sauce
- All-Purpose Flour: Needed to make the thickener for the sauce.
- Whole Milk: Full-fat milk makes a nice rich white sauce. For a thinner sauce, use 2% Milk.
- Salt + Pepper: Table salt and white or black pepper. I prefer white for this dish.
- Frozen Peas: Any brand, thawed or right out of the freezer is just fine.
- Heavy Cream: This last ingredient adds lusciousness to the sauce. Adjust the amount to your liking.
- Nutmeg
TIPS
- Frozen Best: Frozen peas are best for this recipe. Canned peas can become mushy.
- If you are using frozen peas instead of thawed peas, cook for a few minutes longer until the peas are fully cooked and warm.
- Spoon Test: This is the method used to determine whether or not a sauce is thick enough to coat whatever it’s covering. It’s considered to be the most reliable way to determine if the sauce is done.
- Variations: This versatile recipe can accommodate add-ins such as bacon, corn, carrots, mushrooms, or pearl onions. Just add the well-cooked item into the sauce along with the peas.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Creamed green peas will last up to three days in the refrigerator. Place leftovers in an air-tight container.
- Can You Freeze This? You can freeze creamed peas. Transfer the dish to a freezer-safe container, label, and freeze for up to 3 months. When ready to eat, thaw before reheating in a saucepan or microwave oven.
- Make-Ahead: You can make this dish several hours ahead of time. Just reheat.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
We love these peas on our Thanksgiving table alongside or crockpot turkey breast or roasted turkey deliciously made with our turkey brine!
These are wonderful served at Sunday supper alongside Mississippi pot roast, crockpot pork tenderloin, deliciously smothered crockpot pork chops, buttermilk roasted chicken, crockpot pulled chicken, crockpot chicken and gravy, smothered chicken, Swiss steak, Salisbury steak, brown sugar meatloaf or Southern meatloaf, American goulash.
HOW TO MAKE CREAMED PEAS
- Melt the butter in a skillet.
- Add the shallots and saute.
- Sprinkle flour over the shallots.
- Whisk the mixture until smooth.
- Slowly add milk and wish. Add salt, pepper, and nutmeg.
- Stir in thawed peas and heavy cream.
- Cook until heated through.
- Serve
***See the full instructions below.
MORE DELICIOUS VEGETABLES
- KFC Coleslaw
- Broccoli Cauliflower Casserole
- Southern Style Green Beans
- Crack Green Beans
- Tennessee Onions
- Sauteed Asparagus
- Funeral Potatoes
- Corn Pudding
- Roasted Green Beans
- Texas Road House Green Beans
- Amazing Skillet Corn
- Honey Glazed Carrots
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Creamed Peas
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup shallots, finely minced
- 4 tablespoons all-purpose flour
- 1 1/2 cups (plus more for thinning if needed) whole milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper or black pepper
- 6 cups frozen peas
- 1/2 cup heavy cream
- generous pinch nutmeg
Instructions
- In a 12-inch skillet, melt butter (4 tablespoons) over medium heat.
- Add shallots (1/4 cup) to melted butter and sauté, until translucent, about 7-9 minutes
- Sprinkle flour (4 tablespoons) over translucent shallots. Whisk mixture constantly until smooth. Cook for 1-2 minutes to remove flour taste. Remove the skillet from heat.
- Slowly add milk (1 1/2 cups), whisking constantly, until smooth. Add salt (1 teaspoon), white pepper (1/2 teaspoon), and nutmeg (a generous pinch).
- Return skillet to medium heat, and continue to cook, until mixture comes to a boil and thickens enough to coat the back of a spoon, about 6-8 minutes. (If mixture hasn't thickened, continue to cook, whisking constantly, until thickened).
- Stir in thawed peas (6 cups) and heavy cream (1/2 cup) and cook until heated through.
Notes
- Frozen Best: Frozen peas are best for this recipe. Canned peas can become mushy.
- If you are using frozen peas instead of thawed peas, cook for a few minutes longer until the peas are fully cooked and warm.
- Spoon Test: This is the method used to determine whether or not a sauce is thick enough to coat whatever it's covering. It's considered to be the most reliable way to determine if the sauce is done.
- Variations: This versatile recipe can accommodate add-ins such as bacon, corn, carrots, mushrooms, or pearl onions. Just add the well-cooked item into the sauce along with the peas.
Nutrition
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