Want to make the BEST Creamed Peas ever? I’m going to share my simple recipe with you and walk you through the easy steps. I love peas, Frozen or Fresh. I stay away from Canned Peas as I find them to be mushy and lacking in flavor. But a good Creamed Peas recipe with sweet petite peas is a yummy side dish and so easy to make.
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I taught my son that this recipe requires making a roux. Which is a fancy word for mixing melted butter with flour to create a paste. The paste will be the base for the sauce and a thickening agent. It can sound complicated but it’s very quick and easy.
With so many variations of this recipe available, let me explain a little bit. There are recipes that use cream of mushroom soup, cheese, and even bacon too. They are very good and a fun variation to try. I’m making a traditional Creamed Pea Recipe that doesn’t take the extra ingredients but still tastes fantastic.
Creamed Peas Ingredients needed
- Heavy Cream or Whole Milk
- Salt & Pepper
- Frozen or Fresh Peas
How to make Creamed Peas
What is a Roux?
Roux is made by mixing a flour and a fat ingredient like butter together over heat. Typically using equal parts of both fat and flour. A roux is a thickening agent for gravy or sauces. Melt butter over medium heat and add flour. Stir to combine and cooked until the desired level of doneness is achieved. The roux forms a paste so it’s important to stay with it so you don’t burn it.
Heat skillet or use a Cast Iron Skillet over Medium/high heat. Add butter and melt. Add Minced Garlic and saute until golden. Then stir in flour until smooth and cook over medium heat until desired doneness is achieved. The more you cook it the darker and more rich your sauce tends to become.
Add Heavy Cream or Whole milk and whisk together over Medium heat. The roux will thicken the cream to create a nice gravy. Season with salt and pepper. You can also add a little sugar which is fantastic.
Meanwhile in a saucepan steam Peas by placing in water and boiling or using a double boiler and steaming until cooked through. Drain any excess liquid and set aside. Or you can steam in microwave by following directions on package.
When gravy is done and has thickened, add cooked peas to gravy and cook for an addition 1-2 minutes. Serve hot as a side dish and enjoy.
Creamed Peas is also delicious served over biscuits. Try with my Sour Cream Biscuit Recipe for a tasty snack.
Peas Fun Facts
Did you know that a full serving of Peas contains more protein than a tablespoon off Peanut Butter or a whole egg? Now you know! Peas also contain Vitamin A, C, Folate and B1.
Now that you’ve made traditional Creamed Peas let’s try dressing it up a bit.
- Add ¼ cup grated onion to the butter and saute before adding the flour.
- Add a crumbled cooked bacon and even mushrooms for additional flavor.
- You can use Cream of Mushroom Soup, but I encourage you not to. Making a roux isn’t difficult and so much better in taste too.
More Veggie Side Dish Recipes
- Creamed Peas and Potatoes
- Air Fryer Corn on the Cob
- Instant Pot Baked Potatoes
- Instant Pot Sweet Potatoes
- Oven Roasted Green Beans
- Oven Roasted Broccoli
- Glazed Carrots (Instant Pot)
- Instant Pot Potatoes and Carrots
- Bacon Herbed Green Beans and Potatoes
- 10 ounces Sweet Peas Birds Eye Steamers
- 1 1/2 Cup Heavy Cream Or Whole Milk as substitute
- 1 teaspoon Garlic Minced
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 teaspoon Sugar *optional
- Salt and Pepper to taste
- Heat cast iron skillet over medium high heat
- Add butter and melt. Add minced garlic and saute until golden.
- Stir in Flour to make roux. Cook for 30-45 seconds. A thick paste will form. Keep stirring so it doesn't burn
- Add Whipping Cream or Whole Milk
- Stir over medium heat until thickened. This can take a few minutes. Continually stir.
- Cook Peas on stove or in Microwave as package directs
- Add drained peas to thicked cream sauce and heat through
- Season with Salt and Pepper
- Add 1 teaspoon sugar to sweeten recipe as needed (optional)