From Freezer to Table: The Easiest Creamed Peas (original) (raw)

Creamed peas are a classic Easter side dish in my family, and most families I dare say, if you’re from the South or the Midwest! I think it’s a go-to for so many families because in just a few easy steps, this humble vegetable transforms into something creamy, warm, and extra special. BUT this creamed peas recipe isn’t just for holiday dinners! It’s also a great weeknight option that even picky eaters are happy to scoop onto their plates. Using frozen peas keeps it extra practical, too, so this easy veggie side comes together with simple ingredients I can pull together anytime!

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Homemade Recipe for Creamed Peas

Creamed peas are peas coated in a simple, creamy white sauce made with butter, flour, and cream. My version keeps things super straightforward with a little sugar, salt, pepper, and frozen peas for an easy side that feels old-fashioned in the best way. If you love creamed corn, you’ll love these creamed peas!

Green peas are one of the first vegetables we plant in the garden and pick every late winter/early spring here in Tennessee, so anything with peas in it just feels like a preemptive celebration for warmer days to come. My daughter Velvet’s first (and favorite) vegetable was peas, so this is naturally her favorite side dish! (Make peas creamy and slightly sweeter? Sign my 4-year-old up!) Nostalgia aside, peas are so nutritious, budget-friendly, and easy to find year-round, no matter where you live. And did you know peas are a good source of protein, fiber (so important), vitamins C and K, and folate? You could almost say each bite of these cream peas is like a little demonstration of self-care. 😉

1. Cook the roux long enough. Let the butter and flour cook together for a full 2-3 minutes so the raw flour taste disappears, but keep it pale. Since this is a simple white sauce, you don’t want the roux to brown too much.
2. Start with room temperature cream. I like to let the cream warm up a bit before adding it to the pan so it blends in more smoothly. The roux helps stabilize everything, so don’t worry, but room temp cream and lower heat make it even less likely to split.
3. Turn the heat down once it thickens. As soon as the sauce reaches a light, gravy-like consistency that coats the back of a spoon, reduce the heat to medium-low before adding the peas. It thickens pretty quickly and will keep tightening up a bit once the peas go in, so lowering the heat helps keep the sauce smooth and creamy.
4. Adjust the texture if needed. If your sauce still looks a little thin, let it cook for another minute or two before adding the peas. If it ends up thicker than you want, stir in a small splash of room temperature cream or milk until it loosens back up.

Cost 2.21recipe/2.21 recipe / 2.21recipe/0.55 serving

Homemade Creamed Peas are an old-fashioned side dish made with frozen peas in a simple creamy sauce. Perfect for weeknights, Easter, or holiday dinners!

Step-by-step photos can be seen below the recipe card.

• ▢ 2 Tbsp salted butter ($0.24)

• ▢ 1 Tbsp all-purpose flour ($0.03)

• ▢ ¾ cup heavy cream (room temperature, $0.93*)

• ▢ 1 tsp granulated sugar ($0.01)

• ▢ 12 oz. bag frozen peas (thawed and rinsed, $0.98**)

• ▢ ¼ tsp salt ($0.01)

• ▢ ⅛ tsp black pepper (freshly cracked, $0.01)

• Gather your ingredients.

• Rinse the frozen peas.

• Melt butter in a large sauté pan over medium heat and add flour to create a light roux, stirring constantly for 2-3 minutes.

• Add room temperature heavy cream to the roux and whisk to combine.

• Once the cream mixture has thickened to the point where it’s still loose enough to drip from a spoon, but clings to the back of one without running off, you’re good! Lower the heat to medium-low.

• Add sugar, salt, and pepper.

• Add the thawed and rinsed peas.

• Stir to combine and enjoy!

See how we calculate recipe costs here.

*You can also use half & half if you don’t mind a less creamy texture. If you’re dairy-free/vegan, swap the heavy cream for the same amount of full-fat canned coconut milk and use dairy-free butter.

**I use frozen peas in this recipe as they’re affordable, taste delicious, and are available year round. You can also use fresh peas. Blanch fresh peas in boiling water for 1-2 minutes until tender, then drain well before adding them to the sauce. Canned peas will work in a pinch, though their texture is much softer with a muted flavor and color compared to frozen or fresh! Drain and rinse canned peas well if using. You need roughly 2 heaping cups of peas for this creamed peas recipe.

Serving: 1serving (½ a cup)Calories: 282kcal (14%)Carbohydrates: 16g (5%)Protein: 6g (12%)Fat: 22g (34%)Sodium: 207mg (9%)Fiber: 5g (21%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Creamed Peas step-by-step photos

Gather all of your ingredients.

Prep the peas: Rinse the 12 oz. frozen peas well and set them aside.

Make the roux: In a large sauté pan over medium heat, melt 2 Tbsp salted butter. Sprinkle in 1 Tbsp all-purpose flour and cook, stirring constantly, for 2-3 minutes to make a roux for thickening the creamy sauce.

Make it creamy: Slowly whisk in ¾ cup heavy cream until smooth and combined.

Let the cream mixture cook until it thickens slightly. It should still drip from a spoon, but lightly coat the back without running right off. Reduce the heat to medium-low.

Season the sauce: Stir in 1 tsp granulated sugar, ¼ tsp salt, and ⅛ tsp black pepper.

Combine with the peas: Add the thawed and rinsed peas, then stir until everything is evenly coated and heated through.

Serve warm and enjoy!

What Else Can I Add?

Creamed peas are simple in the best way, which also makes them really easy to customize. You can keep them classic, as I have, or add a few extras such as:

• Onions: Sauté half a finely diced yellow onion in the butter before adding the flour. You can also use pearl onions if you’ve got them (which are a classic mix-in for cream peas, though not as budget-friendly as a regular onion)
• Bacon: Either cook some diced bacon in the skillet first or stir in cooked and crumbled bacon at the end!
• Mushrooms: Sauté sliced mushrooms before making the roux so they can cook off their moisture and add extra savory flavor.
• Parmesan: Stir about 3 Tbsp grated Parmesan into the sauce at the end until melted.
• Potatoes: Boil them first until fork-tender, then stir them into the sauce with the peas.
• Spinach: Turn this dish into a creamed spinach spin-off by stirring in a few handfuls of fresh spinach at the end and letting it wilt into the hot sauce!
• Herbs: Fresh parsley, thyme, chives, or dill all work well here. Add right before serving.
• Crushed red pepper: Add a pinch (or more) for gentle heat.

Creamed peas make an easy side for Easter, the holidays, or any dinner when you want something a little different from the usual vegetable options. They pair especially well with baked ham or roasted chicken legs, and my lentil loaf is a great vegetarian option. Add glazed carrots or whatever other veggies you have in the fridge, and you’ve got a cozy plate that feels just right.

Storage & Reheating

These creamed peas are definitely best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. Stir in a splash of room temperature cream, half & half, or milk to loosen it up if it thickens too much. I wouldn’t freeze this one as cream-based sauces tend to separate once thawed.

Try These Creamy Veggie Sides Next!

• I think Creamed Kale is one of the easiest ways to win over kale skeptics, thanks to its creamy, cheesy sauce and quick 30-minute cook time.
• Cabbage Casserole is an old-fashioned side made with tender cabbage, a homemade sauce, melty cheddar, and a buttery cracker topping.
• These Tennessee Onions bake up into a rich, buttery onion casserole with plenty of gooey cheese!

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes