Make easy creamed peas in 15 minutes on the stovetop! They're the ultimate comfort food and require only seven simple ingredients. Cream peas are a classic holiday side dish but also an excellent pairing for grilled steak or chicken.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What are cream peas you ask?! They're a delightful and delicious side dish made by mixing peas into a seasoned Béchamel style sauce.
Cream peas are super popular for special occasions and holidays alongside a main like spiral ham or turkey.
And of course, you'll find them in a spread with other popular holiday sides like scalloped sweet potatoes, creamed corn, corn casserole, cranberry sauce, roasted Brussels sprouts and pumpkin pie!
Jump to:
Make Them Over & Over!
So so fast: Whip up this quick recipe in 15 short minutes.
Super simple: Seven ingredients (most you probably have on hand already) and straightforward instructions.
Affordable: This recipe is inexpensive which is always a win in my book!
Goes with everything! A simple veggie side is so versatile. Though cream peas are a holiday staple, you can enjoy them all year long. They're the perfect side for grilled steak or chicken. 😋
Recipe Shopping List
- Unsalted butter: Salted will totally work if that's what you've got on hand. I would simply reduce added salt and adjust seasoning at the end if necessary.
- Extra virgin olive oil: Or cooking oil of choice.
- Flour: All-purpose white flour.
- Half and half: To create our creamy béchamel sauce!
- Seasonings: Salt and crushed red pepper flakes.
- Green peas: I prefer the flavor of frozen peas, but canned or fresh peas will work, just be super careful not to overcook or they'll take on a grainy, mushy or tough texture.
Making Creamed Peas
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview! List number correlates to the image number below:
- Measure butter and oil into a large skillet over medium-low heat. Once fully melted, add flour.
- Whisk flour into the melted butter and oil to create a roux. Let the flour toast 1-2 minutes, until lightly golden.
- Turn stovetop temperature up to medium heat. Add half and half, salt, and crushed red pepper flakes!
- Whisk almost constantly for 2-3 minutes until a thicker, creamy white sauce forms.
- Add frozen peas to the cream sauce.
- Cook until peas are warmed though completely, this will take approximately 5 minutes. Be careful not to overcook the peas as they can become grainy and tough.
Note: Add a touch more cream or milk at the end to thin, if desired. You can also adjust seasonings before serving. Enjoy!
My Most Important Tip
Don't overcook your peas! They can become tough, mushy or grainy. Once they're warmed though, which should only take five-ish minutes, remove them from the heat.
Useful Recipe Variations
- Seasonings: I like to keep this recipe super simple with only salt and red pepper flakes. You can totally use other seasonings like garlic powder, ground black pepper, onion powder, paprika, etc.
- Herbs: Garnish peas with herbs like fresh thyme or parsley!
- Add onion! Finely dice a white or yellow onion and sauté with the butter and oil before making cream sauce.
- Add corn: Use half frozen corn and half frozen peas. 😋 Or, cut the peas out all together for plain creamed corn.
- Cream cheese: Skip the roux. Melt cream cheese, peas and seasonings together in a large skillet or crockpot. I would recommend melting the cream cheese first and then mixing in the peas so they don't overcook.
- Gluten free: Replace all purpose flour with a 1:1 gluten free baking flour like Bob's Red Mill brand.
- Vegan: Use plant based butter and full-fat canned coconut milk (not boxed).
Pin it for later!
Creamed Peas
Equipment
- 1 Large skillet *I like using one with a lid so I can keep my peas warm when they're done cooking!
- 1 Whisk & large spoon
Ingredients
- 4 tablespoons unsalted butter *see note below
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all purpose flour
- 1 & ½ cups half and half
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 24 ounces frozen peas *see note below *I usually buy two 12-oz packages!
Recipe notes:
Butter: You can also use salted butter if that's what you've got on hand. I would simply eliminate or reduce added salt and adjust seasonings at the end if needed. Peas: I prefer the flavor of frozen peas, but fresh or canned peas will work. Be VERY careful not to overcook or they'll take on a grainy, mushy or tough texture. Peas cook quickly since they're so small.Instructions
- Melt butter and oil together over medium-low heat.4 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil
- Whisk in flour and toast until lightly golden (1-2 minutes).2 tablespoons all purpose flour
- Increase heat to medium. Whisk in half and half, seasonings.1 & ½ cups half and half, 1 teaspoon salt, 1 teaspoon crushed red pepper flakes
- Whisk nearly constantly and simmer until thickened (2-3 minutes). Stir in frozen peas.24 ounces frozen peas
- The roux may briefly freeze around frozen peas, this is normal. Stir gently until everything melts together. Cook until peas are fully warmed through (about 5 minutes). Do not overcook peas or they'll become tough and grainy.
- Add an additional splash of half and half or whole milk to thin if necessary. I recommend stirring in 1 tablespoon at a time until the desired texture is reached.
- Adjust seasonings if desired, then serve and enjoy!
Storing Leftover Cream Peas
- Place fully cooled peas in an airtight container. Refrigerate 3-4 days or freeze up to 3 months (I prefer to scoop my peas into a Ziploc bag for freezing). Thaw overnight in the refirgerator and reheat in the microwave or in a pot on the stovetop.
Video
Nutrition
Did you make this recipe?!
Wahoo! Thank you so much for trying it out – would you leave a rating?! Simply click on the stars in the recipe card above.
Leave a Comment