This easy Creamed Peas recipe is easy to make, quick, and 100% delicious! Frozen peas are seasoned with shallots and dill and coated in a cream sauce for a comforting and flavorful side dish. Great for family dinners and Sunday supper!
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Creamy, tender, and sweet, this creamed peas recipe is quite the treat! Best of all, the prep is minimal, and the cooking time is short, making it a side dish recipe you can enjoy any day of the week.
This recipe for cream peas requires only a handful of easy-to-find ingredients and less than 20 minutes to prepare. Serve it for Sunday supper or even Thanksgiving dinner!
For more pea recipes, check out my Lemon Ricotta Pasta with Peas, Cheesy Tuna Rice Casserole, and Instant Pot Tuna Casserole.
Ingredients
Frozen Peas - Grab one 12 oz bag of peas. No need to defrost them ahead of time!
Half-and-Half - The basis of the creamy sauce! You can also use whole milk, but the sauce won't be as rich and creamy.
Broth - I often use chicken, but you can use vegetable broth to keep the cream peas recipe vegetarian-friendly!
Flour - All-purpose flour thickens the sauce, making it perfectly spoonable.
Unsalted Butter - For sautéing the shallots and forming the basis of the cream sauce.
Shallot - This aromatic ingredient adds sweet undertones. You will need ½ of one. Chop it finely before sautéing.
Grated Parmesan Cheese - Just two tablespoons elevate the creamy savoriness. Use pre-grated or grate your own!
Seasonings - Dried dill, salt, and pepper season the creamy peas. Always use spices with a good expiration date.
How to Make Creamed Peas
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Melt the butter in a medium-sized skillet over medium heat. Add the minced shallot and saute for 2-3 minutes until translucent.
Step 2: Add the dill, frozen peas, and broth. Increase the heat to medium-high and bring the mixture to a simmer. Cook uncovered for 5-6 minutes.
Step 3: During the last few minutes of simmering, whisk the flour and half-and-half together in a small mixing bowl until the flour lumps disappear. Add the half-and-half mixture, parmesan cheese, and salt to the peas.
Step 4: Bring the cream peas to a simmer and cook for 2 minutes or until the sauce has thickened. Season to taste with salt and pepper and serve hot.
Recipe Variations
- Creamed Peas and Carrots: Swap a bag of peas and carrots for frozen peas for a sweeter, brighter side.
- Different Cheeses: Stir in a few tablespoons of grated gruyére, swiss, or fontina cheese for a different savory flavor.
- Herbs: Use 2 teaspoons of fresh chopped dill instead of dried or substitute dried Italian seasoning or thyme.
- Bacon or Pancetta: Cook chopped bacon or cubed pancetta with the shallots for a hearty, meaty twist.
- Pearl Onions: Add 1 cup of frozen pearl onions with the peas before simmering.
- Garlic: For an extra aromatic flavor, sauté 1-2 cloves of minced garlic with the shallots.
Storage Directions
- Refrigeration: Store leftover cream of peas covered in an airtight container for up to 5 days.
- Freezing: Freeze the peas in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator before reheating.
- Reheating: Warm the peas on gentle heat in the microwave or on the stovetop, adding a splash of half-and-half if needed to reconstitute the sauce.
FAQs
Creamed peas are a flavorful and easy side dish, perfect for serving with Sunday supper or holiday meals. The peas are seasoned with dill and shallots and coated in a rich parmesan-accented béchamel sauce.
If the sauce is too thick, add extra broth, a splash at a time. If it's too thick, simmer it for a minute or two longer until reduced.
Yes, you can make this cream pea recipe it with canned peas, but the texture will be slightly different. Add the broth and dill and simmer for 3 minutes. Add the drained canned peas and simmer another 2 minutes before adding the half-and-half mixture.
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Tools Needed to Make This Recipe
More Easy Vegetable Recipes
- Sautéed Zucchini and Yellow Squash
- Wild Rice Stuffing
- Fresh Green Bean Casserole
- Roasted Brussels Sprouts with Sweet Potatoes
- Honey Roasted Rainbow Carrots
- Kale Slaw
- Roasted Potatoes and Carrots
- Roasted Broccoli
- Air Fryer Butternut Squash
Recipe Card
Creamed Peas
Ingredients
- 2 tablespoons unsalted butter
- ½ shallot minced
- ½ teaspoon dried dill
- 12 oz bag frozen peas
- ¾ cup chicken or vegetable broth
- 1 cup half-and-half or whole milk
- 4 teaspoons all-purpose flour
- 2 tablespoons grated parmesan cheese
- ¼ teaspoon salt plus more to taste
- freshly cracked black pepper to taste
Instructions
- Melt the butter in a medium-sized skillet over medium heat. Add the minced shallot and saute for 2-3 minutes until translucent.
- Add the dill, frozen peas, and broth. Increase the heat to medium-high and bring the mixture to a simmer. Cook uncovered for 5-6 minutes.
- During the last few minutes of simmering, whisk the flour and half-and-half together in a small mixing bowl until the flour lumps disappear.
- Add the half-and-half mixture, parmesan cheese, and salt to the peas. Bring to a simmer and cook for 2 minutes or until the sauce has thickened. Season to taste with salt and pepper and serve hot.
Notes
- Refrigeration: Store leftover cream of peas covered in an airtight container for up to 5 days.
- Freezing: Freeze the peas in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator before reheating.
- Reheating: Warm the peas on gentle heat in the microwave or on the stovetop, adding a splash of half-and-half if needed to reconstitute the sauce.
- Creamed Peas and Carrots: Swap a bag of peas and carrots for frozen peas for a sweeter, brighter side.
- Different Cheeses: Stir in a few tablespoons of grated gruyére, swiss, or fontina cheese for a different savory flavor.
- Herbs: Use 2 teaspoons of fresh chopped dill instead of dried or substitute dried Italian seasoning or thyme.
- Bacon or Pancetta: Cook chopped bacon or cubed pancetta with the shallots for a hearty, meaty twist.
- Pearl Onions: Add 1 cup of frozen pearl onions with the peas before simmering.
- Garlic: For an extra aromatic flavor, sauté 1-2 cloves of minced garlic with the shallots.
