Creamed Peas Recipes: Old-Fashioned Creamed Peas and 6 Variations

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Creamed peas are sweet green peas folded into a silky white sauce, a nostalgic side dish that suits roast chicken, ham, meatloaf and holiday dinners. The classic version takes about 15 minutes and uses a basic butter and flour roux. This post gives the traditional recipe first, then six variations with pearl onions, bacon, ham, cheese and more. It serves four to six.

Ingredients

• 3 cups frozen peas (about 1 pound), or 3 cups fresh shelled peas
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk, warmed (or 1 cup milk and 1/2 cup half-and-half)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon white or black pepper
• Pinch of freshly grated nutmeg
• 1 teaspoon sugar (optional)
• 1 tablespoon chopped fresh parsley or chives

Instructions

1. If using frozen peas, thaw them under cool running water in a colander and drain. If using fresh, boil in salted water for 3 to 4 minutes and drain.
2. Melt the butter in a medium saucepan over medium heat until foaming.
3. Whisk in the flour and cook for 1 minute, whisking constantly, without letting it brown.
4. Slowly pour in the warm milk, a splash at a time, whisking until smooth after each addition.
5. Cook, stirring often, for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon and just starts to bubble.
6. Season with salt, pepper, nutmeg and sugar.
7. Fold in the peas and simmer gently for 3 to 4 minutes until heated through. Do not boil hard, which can dull the color.
8. Stir in the herbs, taste, and adjust the salt. Serve hot.

6 Variations

1. Creamed Peas and Pearl Onions

Add 1 cup thawed frozen pearl onions or peeled fresh ones (simmered 8 minutes) with the peas. This is the traditional holiday version.

2. Bacon Creamed Peas

Cook 4 slices of bacon until crisp and use 2 tablespoons of the drippings in place of 2 tablespoons butter. Crumble the bacon over the top.

3. Creamed Peas With Ham

Fold in 1 cup diced cooked ham with the peas. Serve over toast points or biscuits for a quick supper.

4. Parmesan Creamed Peas

Stir 1/3 cup grated Parmesan into the sauce before adding the peas. Add a little black pepper and lemon zest.

5. Creamed Peas and Mushrooms

Sauté 8 ounces sliced mushrooms in 1 tablespoon butter until browned, 6 to 8 minutes. Make the sauce in the same pan and add the peas.

6. Curried Creamed Peas

Whisk 1 teaspoon mild curry powder into the roux. Finish with a squeeze of lemon and chopped cilantro. Add diced potatoes for a heartier dish.

Tips for Great Creamed Peas

• Warm the milk first. Warm milk blends into the roux more easily, so you avoid lumps.
• Cook the roux briefly. One minute removes the raw flour taste without darkening the sauce.
• Keep peas bright. Add them near the end and simmer just until hot. Overcooking turns them gray-green.
• Adjust thickness. If too thick, thin with a splash of milk. If too thin, simmer a few more minutes, as it also thickens as it stands.
• Use nutmeg sparingly. A pinch complements the cream. More than that overwhelms the peas.
• Whisk out lumps. If lumps form, whisk vigorously or strain the sauce before adding peas.

Shortcut and Alternate Methods

For a no-roux version, simmer the peas with 3/4 cup heavy cream, 2 tablespoons butter, salt and pepper for 6 to 8 minutes until the cream reduces and clings. For a cheesy shortcut, melt 4 ounces cream cheese with 1/3 cup milk and stir in the cooked peas.

Storage

Cool and store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk, stirring often. The microwave works in 30-second bursts. Creamed peas can be frozen for up to 2 months, but the sauce may separate slightly; whisk while reheating to bring it back together.

To make ahead, prepare the sauce up to 1 day in advance and refrigerate. Reheat it and add the peas just before serving to keep them bright.

Fresh, Frozen or Canned Peas

Frozen peas are the most practical choice. They are picked and frozen quickly, they stay bright green and sweet, and they need only a few minutes of heat. Fresh peas are excellent in spring but take time to shell and vary in sweetness; larger pods can be starchy. Canned peas are softer and duller in color, but they work in a pinch if added at the very end. Avoid overcooking, whichever you use.

The Sauce Behind the Dish

Creamed peas rely on a basic white sauce, or béchamel: equal parts butter and flour cooked briefly, then thinned with milk. The usual ratio for a medium sauce is 2 tablespoons butter and 2 tablespoons flour per cup of milk. This recipe uses slightly more roux, which gives a creamy coating rather than a thin pour. Once you know this sauce, you can use it for creamed spinach, creamed carrots, creamed corn and many other old-fashioned sides.

Serving Ideas

• Spoon over buttered toast or split biscuits for a simple brunch.
• Serve alongside mashed potatoes and roasted chicken.
• Stir into cooked egg noodles with ham for a quick supper.
• Offer in a small bowl with a holiday ham or turkey dinner.

Finishing Touches

A squeeze of lemon juice just before serving lifts the flavor, and a little black pepper adds welcome contrast. Chopped fresh mint is a good alternative to parsley, especially with fresh spring peas. Keep the dish warm over very low heat, stirring occasionally, until serving time.

FAQ

Can I use canned peas?

Yes. Drain well and heat them in the sauce for only 2 minutes. They are softer than frozen peas, so avoid longer simmering.

Why is my sauce lumpy?

The milk was likely added too quickly or too cold. Whisk constantly and add liquid gradually. A fine-mesh strainer can fix a lumpy sauce.

What can I use instead of milk?

Half-and-half gives a richer result, chicken broth gives a lighter savory version, and unsweetened oat or almond milk can be used for a dairy-free option with olive oil in place of butter.

What main dishes pair well with creamed peas?

Roast chicken, baked ham, meatloaf, pork chops, fried fish and Thanksgiving turkey are all traditional matches.

How to Choose a Calcium Reactor: Best Expert Buying Guide

5 Best Melamine Dinnerware Sets (November 2026)

6 Best Oakley Sunglasses (November 2026)