Old-fashioned creamed peas are bright, sweet, and creamy, with a smooth buttery white sauce that comes together in just 10 minutes. With only 4 simple ingredients (plus salt and pepper), this classic side dish is comfort food at its best.
If you love simple Southern sides, you’ll also enjoy this pea salad, these brown sugar glazed carrots, and this Southern succotash.
Table of Contents
Before You Get Started
A few quick tips to make sure your creamed peas turn out perfectly every time.
- Choose your peas. Frozen peas give the brightest color and best texture, but canned or fresh peas work great too. If using canned, just drain them well and warm them gently before tossing with the sauce. Fresh shelled peas will need a quick 2-minute boil first.
- Stir the milk in gradually. Adding the liquid to the roux a little at a time (rather than all at once) prevents lumps and creates a smooth, silky sauce. Pour slowly and keep stirring.
- Don’t walk away from the roux. The butter-and-flour mixture only needs about a minute of cooking, but it requires constant whisking to keep it from scorching or turning lumpy. Stay close and keep that whisk moving.
How to Make Creamed Peas
This recipe is about as simple as it gets. You’ll make a quick white sauce on the stovetop, toss in your peas, and dinner’s side dish is done.
Step 1: Cook the Peas
Cook frozen peas according to the package directions, then drain and transfer to a serving bowl. For a shortcut, steam-in-bag frozen peas work well and save you from dirtying an extra pot.
⇢ Cook to your preference. If you like really soft, tender peas, let them go a bit longer. For crisp-tender, bright green peas, watch them closely and pull them off the heat as soon as they’re warmed through.
⇢ If you’re using canned peas (like Le Sueur sweet peas), empty the can and its liquid into a small saucepan and heat on the stovetop just to a simmer. Drain, and use in the recipe as directed. You can also microwave canned peas in a covered bowl for about 1 to 1 ½ minutes, then drain.
Step 2: Make the Cream Sauce
While the peas cook, melt the butter in a saucepan or small skillet over low heat. Whisk in the flour, salt, and pepper until blended to form a roux. Cook for about 1 minute, whisking constantly. The mixture will look a bit paste-like and start to smell toasty.
Gradually stream in the milk (or cream), stirring the entire time. Adding the liquid slowly gives the roux a chance to absorb it evenly, which is the key to a smooth, lump-free sauce. Continue stirring for another 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.
⇢ Dairy Options: Whole milk makes a lighter sauce. Half-and-half gives you something richer and creamier. Heavy cream delivers the most indulgent result. All three work well, so use whatever fits your taste.
⇢ If the sauce gets too thick, stir in an extra splash of milk to thin it out. If it’s too thin, let it simmer for another minute or two while stirring. It will continue to thicken as it cooks.
Step 3: Combine and Serve
Pour the warm cream sauce over the peas and gently toss to coat. Serve right away while everything is warm and the sauce is at its smoothest.
⇢ Want more flavor? A dash of garlic powder, onion powder, or a sprinkle of fresh herbs (parsley, thyme, or basil) takes this simple dish up a notch. Add them to the sauce along with the salt and pepper.
An awesome and simple recipe that brought me back to my childhood dinner table. We used canned peas loved it!
– Kristine
Serving Suggestions
Creamed peas are one of those versatile sides that go with just about any comfort food dinner. Here are some of our favorites to pair them with:
Beef & Pork:
- Southern meatloaf
- Dutch oven pork roast
- Smothered pork chops
- Pork sirloin roast
- Hamburger steak and gravy
Chicken, Turkey & Seafood:
They’re also a wonderful addition to your Easter, Thanksgiving, or Christmas dinner spread alongside ham or turkey.
Recipe Variations
This basic recipe is easy to customize. Here are a few of our favorite twists:
- Add bacon. Stir in a couple of tablespoons of cooked, crumbled bacon for smoky flavor. You can even use a little bacon grease in place of the butter for the roux (a tip from our readers!).
- Add vegetables. Sautéed pearl onions, chopped mushrooms, or frozen chopped carrots all make great additions. Toss them in with the peas and coat with the cream sauce. You may need to double the sauce if you’re adding a lot of extras.
- Creamed peas and potatoes. Add cooked new potatoes (boiled separately) to the peas and sauce for a heartier dish. Several readers love this combination, and it’s a classic pairing.
- Season it up. A dash of garlic powder, onion powder, or fresh herbs like parsley, thyme, or basil adds nice depth to the white sauce.
- Use fresh peas. When they’re in season, fresh shelled peas are a real treat in this recipe. Just boil them for a couple of minutes until tender before adding the sauce.
- Scale it up. Feeding a crowd? Simply double all of the ingredients.
Storage and Reheating
Leftovers will keep in an airtight container in the fridge for up to 2 days.
To reheat, warm the creamed peas in a saucepan over low heat, covered, just until heated through. The sauce will thicken as it sits, so stir in a splash of milk or cream to loosen it back up.
Freezing is not recommended. Cream-based sauces tend to separate or “break” when thawed, so this dish is best enjoyed fresh or as next-day leftovers.
Frequently Asked Questions
Can I use canned peas instead of frozen?
Yes! Canned peas (like Le Sueur sweet peas) work well in this recipe. Just drain them, warm them gently on the stovetop or in the microwave, and toss with the cream sauce as directed. The color won’t be quite as bright as frozen peas, but the flavor is still great, and many readers prefer the softer texture of canned peas for this dish.
How do I thicken creamed peas if the sauce is too thin?
Let the sauce simmer over low heat for another minute or two while stirring constantly. It will continue to thicken as the flour absorbs the liquid. If it’s still too thin, you can whisk together a small amount of flour and softened butter (about ½ teaspoon each), stir it into the sauce, and cook for another minute until it thickens.
Can I add other vegetables to creamed peas?
Absolutely. Cooked pearl onions, sautéed mushrooms, chopped bacon, diced carrots, and small new potatoes are all popular additions. If you’re adding a lot of extras, consider doubling the amount of white sauce so everything is well coated.
What goes well with creamed peas?
Creamed peas pair beautifully with comfort food classics like meatloaf, pot roast, pork chops, roast chicken, and ham. They’re especially popular as a holiday side dish at Easter, Thanksgiving, and Christmas dinners. See the full list of serving suggestions above for more ideas.
Made this dish as a side with meat loaf. It was a wonderful addition to our meal. My brother-in-law never ate creamed peas before and absolutely loved it as much as the rest of us…
– Angela
More Classic Southern Sides
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Creamed Peas
Equipment
- Skillet or saucepan
Ingredients
- 1 (10 ounce) package frozen peas, thawed (or about 2 cups canned peas, drained)
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ cup whole milk, half-and-half, or heavy cream
Instructions
- Cook the peas according to the package directions. Drain and transfer to a bowl.
- Meanwhile, in a saucepan or small skillet, melt the butter over low heat. Whisk in the flour, salt, and pepper until blended. Cook, whisking constantly, for 1 minute. Gradually stream in the milk (or cream), stirring until the sauce thickens, about 1 to 2 minutes.
- Pour the sauce over the warm peas and gently toss to coat. Serve immediately.
Notes
- Frozen vs. canned vs. fresh peas: Frozen peas give the best color and texture. Canned peas (drained and warmed) have a softer texture and slightly different flavor but work well. Fresh shelled peas should be boiled for about 2 minutes until tender before using.
- How to cook canned peas: Empty the can (including liquid) into a saucepan and heat just to a simmer, then drain. Or microwave in a covered bowl for 1 to 1½ minutes, then drain.
- Cook to your preferred doneness. For soft, tender peas, cook them a bit longer. For crisp-tender, bright green peas, pull them off the heat sooner.
- Dairy choice: Whole milk makes a lighter sauce. Half-and-half is richer. Heavy cream is the most indulgent. All work well.
- Use salted butter for extra flavor in the white sauce. Unsalted butter works too; just season the sauce with additional salt to taste.
- Stream in the liquid slowly to the roux, stirring constantly, for a smooth, lump-free sauce.
- If the sauce is too thin, let it simmer for another minute or two while stirring. It will thicken as the flour cooks.
- If the sauce is too thick, stir in an extra splash of milk to thin it out.
- Add extra flavor with a dash of garlic powder, onion powder, or fresh herbs (parsley, thyme, or basil) stirred into the white sauce.
- Popular add-ins: Cooked bacon, sautéed pearl onions, chopped mushrooms, diced carrots, or boiled new potatoes.
- Storage: Leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat in a saucepan over low heat with a splash of milk to thin the sauce.
- Freezing is not recommended. Cream-based sauces tend to separate when thawed.
Nutrition
Originally published in February, 2020, this recipe was updated in March, 2026.
My mom, who spent part of her childhood in south Louisiana during the Depression – my grandpa had moved his young family south for work. always made new peas and new potatoes serving them in creamed sauce. Just a simple sauce using flour, butter and cream (from our dairy cows).
I liked them as a child growing up and then didn’t so much (calories you know) and now truly appreciate the treat. I always think of my mom and my grandma when I make them.
Thanks for the recipe that brings up the memories. I always read your email before church on Sunday.
That’s wonderful, Cathy! Recipes that conjure good memories are always my favorite. Thank you for reading along with us each Sunday! 🙂
I am so happy to find this recipe. My mother made these when I was growing up. She died in 1999 and I have been looking for this since then. Thank you.
Oh, you’re so welcome. I’m glad that it will bring back such fond memories of your childhood. That’s my favorite part of cooking and recipes — the nostalgia!
My mother always talked about missing her mother’s creamed peas. I finally made these for her along with salmon patties. She said they were wonderful and as good as she remembers. Used two cans of peas and doubled ingredients using half and half.
That makes me so happy to hear, Andrew. Thanks for taking the time to come back here and let me know! 🙂
Hi Andrew,
That’s exactly how my mom made as well as serving them with salmon patties. We never ate one without the other! My mom went her permanent home with Jesus in 2007 and believe it or not I haven’t had them since. I’ve been craving them a lot lately! Have a great week!!
Mary Jane
Looks great, but what are the instructions for making the white sauce? I see the ingredients, but not the instructions…. Thank you!
Hi, Cindy! The sauce instructions are in Step 2 of the recipe card at the bottom of the post. Hopefully you can see them, but if you can’t for some reason, I will copy and paste them here too:
Meanwhile, in a saucepan, melt butter over low heat. Whisk in flour, salt and pepper until blended. Gradually add milk, stirring for 1-2 minutes (or until thickened).
I just made the peas and they were delicious. I used fresh English peas and added a little nutmeg.
Thank you for postng this recipe. It’s quite simple, yet it gave thought to other ingredients. I’ve tried for a long time to duplicate my mother’s creamed Peas, but had to add herbs etc. to put flavor to the simple dish, it was always so bland. the mention of Cream brought back the thought of richness. Thanks again
Joe Bland
Excellent! I’m so glad that it brought back fond memories of your mom, Joe. Thanks for your note!
Wow Blair
I am from eastern Canada and glad to see that this particular recipe was not limited to that geographical area. She used to tell me that this recipe was around for some time and really caught on during the depression followed by WW2. Food was scarce or rationed and families tended to be creative using items that they had available. Your version is so very much like my moms recipe. The only difference being she used more butter and flour plus a table spoon of sugar and was passionate that canned sweet peas be used. The last thing she did was add a drained can of tuna (flaked or chunked your choice) served on freshly made buttered toasted bread.
Now this is making me hungry – think I know what we are having for supper along with veggies and fish cakes.
Thanks for sharing this with us.
Thanks for that sweet memory, Joe! There’s nothing like Mom’s comfort food. 🙂
Made this dish as a side with meat loaf. It was a wonderful addition to our meal. My brother-in-law never ate creamed peas before and absolutely loved it as much as the rest of us.
Do you have a recipe for Creamed peas and New Potatoes. That’s my all time favorite favorite peas dish.
So glad that the peas were a hit, Angela! I don’t have a recipe for creamed peas and new potatoes, but I should! 🙂 I agree, it’s a great dish.
Hello Angela, I didn’t mention in my comment that I add new potatoes bit when in season yes maam for certain! Gotta have the new potatoes and skillet of cornbread! Mom always told me the new potatoes could be simply added to the peas/sauce mixture while continuing to slowly simmer but that requires constant supervision in order to prevent sauce mixture from scorching or sticking. So, I always cook the potatoes in a different pot then add to the pea pan after they are fully cooked. I add the butter before the potatoes and the potatoes will have that same nice taste by the time butter is melted. Enjoy!
This is perfect, Gail. I want to try it soon. 🙂
An awesome and simple recipe that brought me back to my childhood dinner table. We used canned peas loved it!
Thanks, Kristine! Love those nostalgic recipes!
Hello Blaire, I love this recipe and have been making it for years. I’ve never used this exact method but, I’m certainly going to give it a try. Taught by my late mom, I cook peas in sauce pan, mix the flour and cream in a mason jar then slowly add to the simmering peas, stirring constantly. And because my family would never admit being diabetics in denial, lol, lol, I add sugar to taste. Then add about 1/2 stick of butter (using the 1/2 stick term lightly because i maaaaaay add more cause butter makes everything better 🙂 Generally I use 2 cans of sweet peas and can gobble that up in a day by myself!
I’m not sure if you’ve heard this but, adding just a small amount of bacon grease gives the peas a taste I’m not able to describe but it’s a good taste. It’s like that little something something that elevates the dish to another level! I don’t always have bacon grease to add but certainly add if I’ve got it. If you’re like me and a bacon grease saver give it a try. I promise you’ll never stop adding to this dish!
Thank you so much for sharing your recipes! I too am from the south and always look forward to your Sunday post!
Thank you, Gail! I bet your peas are amazing! I haven’t tried bacon grease in this dish myself, but bacon grease makes everything better. I’m sure it’s delish! Thanks so much for your note and for reading the blog. Hope you have a great week!
Hey! I’m Pamela, hailing from the beautiful city of Tallinn in Estonia. By day, I work in the world of technology, where I get to explore the fascinating world of digital advancements. My job challenges me and constantly learning, which I am passionate about.
When I’m not immersed in the digital world, you can find me exploring the great outdoors. Hiking is my favorite activity and my way of unwinding. There’s something amazingly peaceful about being in nature, surrounded by stunning scenery and fresh air. Whether it’s a short trail or a extended adventure, I’m always up for an adventure.
I also enjoy interacting with like-minded individuals who share my interests in both tech and hiking. Feel free to reach out if you want to share thoughts on the latest tech trends, share hiking tips, or just have a good conversation!
Looking forward to getting to know you!
Best,
Pamela
I just looked this up and I’m going to make them. My mom used to make salmon patties and creamed peas and today I ate a salmon patty but no creamed peas and I really missed them! Thank you for sharing your recipe!
We’re so glad you found it, Mary Jane! We hope you enjoy.