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This Creamed Peas Recipe transforms simple green peas into a rich, creamy side dish that’s been a family favorite for generations. Sweet peas are folded into a silky homemade cream sauce flavored with shallots, cream, and just a hint of nutmeg for an easy old-fashioned recipe that’s ready in about 20 minutes.
Creamed peas are especially popular during the holidays, but they’re just as welcome alongside weeknight dinners and Sunday suppers. The homemade white sauce comes together with simple pantry ingredients and tastes far better than anything from a can.
If you love classic comfort food side dishes, be sure to try my Creamed Spinach, Paula Deen Corn Casserole, Green Bean Casserole, and Ruth Chris Sweet Potato Casserole too.
Why This Recipe Works
✔ A homemade cream sauce made with butter, flour, milk, and cream gives these peas rich, old-fashioned flavor.
✔ Frozen peas stay naturally sweet and tender while holding their shape beautifully in the sauce.
✔ Shallots add subtle savory depth without overpowering the delicate flavor of the peas.
✔ A pinch of nutmeg enhances the creamy sauce and gives the dish classic comfort-food flavor.
✔ Ready in about 20 minutes, making it perfect for both holiday meals and busy weeknight dinners.
✨ Before You Begin
✨ Use Frozen Peas: Frozen peas produce the best flavor and texture. Canned peas can become soft and mushy in the sauce.
✨ Cook The Shallots Well: Fully softened shallots create a smoother, more flavorful cream sauce with no harsh onion bite.
✨ Whisk Constantly: When adding the milk, whisk continuously to keep the sauce smooth and lump-free.
✨ Look For The Spoon Test: The sauce should coat the back of a spoon before you add the peas. This ensures the finished dish is creamy rather than thin.
✨ Expect The Sauce To Thicken: Creamed peas will continue to thicken as they cool. Stir in a splash of milk when reheating if needed.
✨ Make Ahead Friendly: This recipe can be prepared a day ahead and gently reheated before serving.
Ingredients + Key Notes
Unsalted Butter: Butter forms the base of the cream sauce and adds rich flavor. Unsalted butter gives you better control over the seasoning.
Shallots: Finely minced shallots add a mild sweetness and depth of flavor that’s a little more delicate than onion.
All-Purpose Flour: Flour thickens the sauce and creates the classic creamy texture. Be sure to cook it briefly to eliminate any raw flour taste.
Whole Milk: Whole milk provides richness while keeping the sauce smooth and silky. Additional milk can be added later if the sauce becomes too thick.
Salt And Pepper: These simple seasonings enhance the sweetness of the peas and balance the richness of the sauce.
Frozen Peas: Frozen peas are the best choice for creamed peas because they’re naturally sweet, tender, and hold their shape well. If using frozen peas straight from the freezer, allow a few extra minutes of cooking time.
Heavy Cream: A splash of heavy cream adds extra richness and gives the finished sauce a luxurious texture.
Nutmeg: Just a pinch of nutmeg is a classic addition to cream sauces. It subtly enhances the flavor without making the dish taste sweet.
🥣 How To Make Creamed Peas
Sauté The Shallots: Melt the butter in a large skillet over medium heat. Add the minced shallots and cook until softened and translucent, about 7-9 minutes.
Make The Roux: Sprinkle the flour over the shallots and whisk constantly until smooth. Continue cooking for 1-2 minutes to remove the raw flour taste.
Build The Sauce: Remove the skillet from the heat and slowly whisk in the milk until completely smooth. Stir in the salt, pepper, and nutmeg.
Thicken The Cream Sauce: Return the skillet to medium heat and cook, whisking frequently, until the mixture comes to a gentle boil and thickens enough to coat the back of a spoon, about 6-8 minutes.
Add The Peas And Cream: Stir in the peas and heavy cream. Continue cooking until the peas are heated through and the sauce is rich and creamy. If the sauce becomes too thick, stir in a splash of additional milk until it reaches your desired consistency.
Serve: Spoon the creamed peas into a serving bowl and serve warm.
⭐ Pro Tips
⭐ Don’t Rush The Roux: Cooking the flour for a minute or two removes any raw flour flavor and creates a smoother sauce.
⭐ Add The Milk Gradually: Slowly whisking in the milk helps prevent lumps and ensures a silky cream sauce.
⭐ Thin As Needed: If the sauce becomes too thick, stir in a splash of milk until it reaches your preferred consistency.
⭐ Try A Classic Variation: Stir in cooked diced carrots, pearl onions, or crumbled bacon for a delicious twist on traditional creamed peas.
⭐ Season To Taste: Taste before serving and add a little extra salt and pepper if needed. The sweetness of peas can vary from brand to brand.
Storing + Reheating + Freezing + Make-Ahead Tips
How To Store: Store leftover creamed peas in an airtight container in the refrigerator for up to 4 days.
How To Reheat: Warm gently in a saucepan over low heat or microwave in short intervals, stirring occasionally. Add a splash of milk if the sauce has thickened too much.
Can You Freeze Creamed Peas? Cream-based sauces can sometimes separate after freezing and thawing, so I don’t generally recommend freezing this dish. However, it can be frozen for up to 2 months if necessary. Thaw overnight in the refrigerator and reheat gently while stirring.
Make Ahead: Creamed peas are an excellent make-ahead side dish. Prepare them up to 24 hours in advance, refrigerate, then gently reheat before serving. Add a splash of milk if needed to restore the creamy texture.
Serving Recommendations
Creamed peas pair beautifully with classic comfort food dinners and holiday meals. Serve them alongside Honey Baked Ham, Roast Turkey, Crockpot Turkey Breast, Traditional Meatloaf or Buttermilk Roasted Chicken for a traditional family dinner. They’re also delicious with Swiss Steak, Meatloaf, or Pork Chops when you’re craving old-fashioned comfort food.
For holiday menus, pair creamed peas with favorites like Mashed Potatoes, Sausage Stuffing, Cranberry Sauce, and Quick Dinner Rolls for a complete feast.
✦ Frequently Asked Questions
✦ What Are Creamed Peas?
Creamed peas are a classic side dish made by combining green peas with a homemade white sauce made from butter, flour, and milk. They’re especially popular during holiday meals and Sunday dinners.
✦ Can I Use Canned Peas?
Yes. Frozen peas provide the best texture and flavor, but canned peas can be substituted. Drain them well and add them near the end of cooking since they’re already fully cooked.
✦ Can I Use Fresh Peas?
Absolutely. Fresh peas work beautifully in this recipe. Blanch them until tender before adding them to the cream sauce.
✦ Can I Add Potatoes To Creamed Peas?
Yes! Cooked diced potatoes can be stirred into the sauce along with the peas to create old-fashioned creamed peas and potatoes, a classic comfort food variation.
✦ Can I Add Carrots To Creamed Peas?
Definitely. Cooked diced carrots pair wonderfully with the creamy sauce and peas, creating a traditional creamed peas and carrots side dish.
✦ Can I Make Creamed Peas Ahead Of Time?
Yes. Creamed peas can be prepared up to a day in advance and reheated gently before serving. Add a splash of milk if needed to loosen the sauce.
Still have questions? Drop them in the comments below and I’ll be happy to help!
More Holiday Side Dishes
Crockpot Creamed Corn – Rich, creamy, and always one of the first dishes to disappear at holiday dinners.
Tennessee Onions – Sweet onions baked in a buttery, cheesy sauce that pairs perfectly with ham, turkey, or roast beef.
Corn Pudding – Soft, creamy, and slightly sweet, this Southern classic belongs on every holiday table.
Candied Carrots – Tender carrots coated in a buttery brown sugar glaze that both kids and adults love.
Scalloped Corn – A comforting casserole featuring sweet corn and a creamy, custardy filling with plenty of old-fashioned appeal.
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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.
Fans Also Made:
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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