Craving a cozy, comforting side dish that’s both simple and satisfying? Creamed peas are the unsung hero of home cooking—versatile enough for weeknight dinners, elegant enough for holiday tables, and always a crowd-pleaser. Whether you’re a seasoned chef or just starting out, these 18 creamy recipes will inspire your next kitchen adventure. Let’s dive into these deliciously easy dishes!
Classic Creamed Peas with Butter and Herbs
Yesterday, as I was rummaging through my freezer for inspiration, I stumbled upon a bag of peas that instantly transported me back to my grandmother’s cozy Sunday dinners. This simple, comforting side dish was her secret weapon for making any meal feel special, and I’m excited to share my take on it with you—it’s a quick, flavorful upgrade that pairs beautifully with everything from roasted chicken to holiday ham.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups frozen peas
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1 tablespoon all-purpose flour
– 1/2 cup vegetable broth
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon fresh thyme leaves
Instructions
1. Place a medium saucepan over medium heat and add 2 tablespoons unsalted butter, letting it melt completely until it foams slightly—this indicates it’s hot enough to cook without burning.
2. Stir in 1 tablespoon all-purpose flour into the melted butter, whisking continuously for 1 minute to form a smooth roux, which will thicken the sauce and prevent lumps.
3. Gradually pour in 1/2 cup vegetable broth while whisking constantly to incorporate it into the roux, then add 1/4 cup heavy cream, continuing to whisk until the mixture is smooth and slightly thickened, about 2 minutes.
4. Add 2 cups frozen peas directly to the saucepan, stirring to coat them in the sauce, and cook for 5 minutes, until the peas are tender but still bright green—avoid overcooking to maintain their vibrant color and texture.
5. Season the mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper, stirring well to distribute the seasoning evenly throughout the dish.
6. Remove the saucepan from the heat and fold in 1 tablespoon fresh parsley, chopped, and 1 teaspoon fresh thyme leaves, letting the residual heat wilt the herbs gently for maximum flavor.
7. Serve the creamed peas immediately while warm. Perfectly creamy yet with a slight pop from the peas, this dish offers a rich, buttery flavor enhanced by the fresh herbs. Try spooning it over mashed potatoes for a decadent twist or alongside a juicy steak to balance the meal—it’s a versatile classic that always brings a touch of home to the table.
Creamed Peas and Pearl Onions
Just when I think I’ve tried every classic comfort food, a simple side like creamed peas and pearl onions reminds me why these dishes endure. My grandma used to make this for holiday dinners, and I’ve tweaked her recipe over the years to get it just right—creamy, sweet, and utterly satisfying on a chilly evening.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (16-ounce) bag frozen pearl onions
– 1 (16-ounce) bag frozen peas
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1/2 cup heavy cream
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
Instructions
1. Bring a medium pot of water to a boil over high heat.
2. Add the frozen pearl onions to the boiling water and cook for 5 minutes to thaw and soften them slightly.
3. Drain the onions in a colander and set them aside.
4. In a large skillet, melt the unsalted butter over medium heat until it bubbles, about 2 minutes.
5. Whisk in the all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
6. Gradually pour in the whole milk while whisking continuously to avoid lumps.
7. Add the heavy cream, kosher salt, black pepper, and ground nutmeg to the skillet.
8. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5 minutes, stirring often, until it thickens to a sauce consistency.
9. Stir in the frozen peas and cooked pearl onions.
10. Cook over low heat for 5 minutes, stirring occasionally, until the peas are heated through and tender.
11. Remove the skillet from the heat and let it sit for 2 minutes to allow the flavors to meld.
12. Serve immediately while warm.
Kick back and enjoy this dish—the peas stay bright and tender, while the pearl onions add a subtle sweetness that pairs beautifully with the rich, velvety cream sauce. I love spooning it over mashed potatoes or alongside a roasted chicken for a cozy meal that feels like a hug in a bowl.
Garlic Parmesan Creamed Peas
Tired of the same old side dishes? I was too, until I stumbled upon this creamy, garlicky twist on peas that’s become a family favorite. It’s the perfect way to dress up a simple vegetable for any weeknight dinner or holiday table, and it comes together in just minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 16 ounces frozen peas
Instructions
1. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
2. Add 3 cloves of minced garlic to the skillet and sauté for 1 minute, until fragrant but not browned.
3. Sprinkle 1 tablespoon of all-purpose flour over the garlic and butter, stirring constantly for 1 minute to cook out the raw flour taste.
4. Gradually whisk in 1 cup of heavy cream until the mixture is smooth and begins to thicken, about 2 minutes.
5. Stir in 1/2 cup of grated Parmesan cheese until fully melted and incorporated.
6. Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
7. Add 16 ounces of frozen peas directly to the skillet, stirring to coat them in the sauce.
8. Cook the peas for 5-7 minutes, stirring occasionally, until they are heated through and tender.
9. Remove the skillet from the heat and let the peas rest for 2 minutes before serving to allow the sauce to thicken slightly.
Rich and velvety, this dish boasts a creamy texture that clings to each pea, with the sharp Parmesan and mellow garlic creating a deeply savory flavor. Serve it alongside roasted chicken or spoon it over mashed potatoes for a comforting twist—it’s so good, you might just skip the main course.
Creamed Peas with Crispy Bacon
Creamed peas might sound like a humble side dish, but when you add crispy bacon, it transforms into a cozy, comforting classic that reminds me of Sunday dinners at my grandma’s house. I love how the creamy sauce clings to the sweet peas, and that salty, crunchy bacon on top is pure magic—it’s the kind of simple, satisfying dish that always disappears first from the table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 6 slices bacon
– 1 small yellow onion
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon salt
– 16 ounces frozen peas
Instructions
1. Place 6 slices of bacon in a single layer in a large skillet over medium heat.
2. Cook the bacon for 8-10 minutes, flipping occasionally, until it is crispy and browned. Tip: For evenly crispy bacon, avoid overcrowding the skillet.
3. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
4. Pour off all but 1 tablespoon of the bacon fat from the skillet, leaving the flavorful bits in the pan.
5. Dice 1 small yellow onion finely and add it to the skillet with the reserved bacon fat.
6. Sauté the onion over medium heat for 5 minutes, stirring frequently, until it becomes soft and translucent.
7. Add 2 tablespoons of unsalted butter to the skillet and let it melt completely with the onions.
8. Sprinkle 2 tablespoons of all-purpose flour over the butter and onions, stirring constantly to form a smooth paste, and cook for 1 minute to remove the raw flour taste.
9. Gradually whisk in 1 cup of whole milk and 1/2 cup of heavy cream until the mixture is smooth and free of lumps. Tip: Adding the liquid slowly helps prevent a lumpy sauce.
10. Bring the sauce to a gentle simmer over medium heat, stirring frequently, and let it cook for 3-5 minutes until it thickens enough to coat the back of a spoon.
11. Season the sauce with 1/4 teaspoon of ground black pepper and 1/4 teaspoon of salt, adjusting if needed based on the bacon’s saltiness.
12. Add 16 ounces of frozen peas directly to the skillet, stirring to combine them with the creamy sauce.
13. Cook the peas in the sauce for 4-5 minutes over medium heat, stirring occasionally, until they are heated through and tender. Tip: Using frozen peas straight from the freezer helps them retain their bright green color and sweet flavor.
14. Remove the skillet from the heat and stir in half of the crumbled bacon.
15. Transfer the creamed peas to a serving dish and top with the remaining crumbled bacon.
Mouthwatering and irresistibly creamy, this dish offers a delightful contrast between the velvety pea sauce and the crunchy bacon bits. Serve it alongside roasted chicken or mashed potatoes for a hearty meal, or spoon it over toast for a quick, comforting lunch—it’s so versatile and always a crowd-pleaser!
Creamed Peas and Carrots Medley
Haven’t we all had those nights when we crave something comforting yet fresh? I certainly have, especially after a long day of chasing my toddler around the backyard. That’s why I love this Creamed Peas and Carrots Medley—it’s a nostalgic side dish that feels both homey and a little bit fancy, perfect for a weeknight dinner or a holiday table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups fresh carrots, peeled and diced into 1/2-inch pieces
– 2 cups frozen peas
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Place the diced carrots in a medium saucepan and cover them with water.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the carrots for 8-10 minutes until they are fork-tender. (Tip: Don’t overcook them, or they’ll become mushy.)
3. Drain the carrots in a colander and set them aside.
4. In the same saucepan, melt the unsalted butter over medium heat.
5. Whisk in the all-purpose flour and cook for 1-2 minutes until it forms a smooth, golden paste, stirring constantly to prevent burning.
6. Gradually pour in the whole milk while whisking continuously to avoid lumps.
7. Add the heavy cream, salt, black pepper, and garlic powder to the saucepan.
8. Cook the sauce over medium heat for 5-7 minutes, whisking often, until it thickens to a creamy consistency that coats the back of a spoon. (Tip: If it thickens too much, you can thin it with a splash of milk.)
9. Stir in the frozen peas and cooked carrots, and heat the mixture for 3-4 minutes until the peas are warmed through and tender.
10. Remove the saucepan from the heat and let it sit for 2 minutes to allow the flavors to meld. (Tip: For extra richness, you can stir in an extra tablespoon of butter at the end.)
Buttery and velvety, this medley has a delightful sweetness from the carrots and peas, balanced by the savory cream sauce. I love serving it over mashed potatoes or alongside a roasted chicken for a complete meal that always brings smiles to the table.
Vegan Creamed Peas with Coconut Milk
Kicking off a new week with a craving for something creamy and comforting, I found myself staring at a bag of frozen peas in my freezer—a staple from my last grocery run. This Vegan Creamed Peas with Coconut Milk recipe was born out of that moment, blending simplicity with rich flavor for a quick, satisfying side dish that even my non-vegan friends rave about.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons olive oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 3 cups frozen peas
– 1 cup full-fat coconut milk
– 1 tablespoon nutritional yeast
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add 1 small yellow onion, finely chopped, and sauté for 3–4 minutes until translucent, stirring occasionally to prevent burning.
3. Stir in 2 cloves garlic, minced, and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add 3 cups frozen peas to the skillet and cook for 5 minutes, stirring frequently, until they are thawed and heated through.
5. Pour in 1 cup full-fat coconut milk, 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring the mixture to a gentle simmer.
6. Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the peas evenly.
7. Remove the skillet from the heat and let it sit for 2 minutes to allow the flavors to meld before serving.
So creamy and vibrant, this dish boasts a velvety texture from the coconut milk and a subtle tang from the lemon juice. Serve it over toasted sourdough for a hearty brunch or alongside roasted potatoes to elevate a simple dinner—it’s versatile enough to shine in any meal.
Creamed Peas with Fresh Mint
Sometimes the simplest dishes are the most comforting, and this Creamed Peas with Fresh Mint is a perfect example. I first made it for a spring potluck when I needed something quick but impressive, and now it’s my go-to side for everything from weeknight dinners to holiday meals—it always gets rave reviews for its bright, fresh flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups fresh or frozen peas
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– 1/4 cup finely chopped fresh mint leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter.
2. Whisk in 1 tbsp all-purpose flour and cook for 1 minute until the mixture turns light golden, stirring constantly to prevent burning—this roux is key for a smooth sauce.
3. Slowly pour in 1 cup heavy cream while whisking continuously to avoid lumps.
4. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder to the cream mixture.
5. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low and cook for 5 minutes until slightly thickened, stirring occasionally.
6. Stir in 2 cups fresh or frozen peas and cook for 3–5 minutes until the peas are tender but still bright green; if using frozen peas, no need to thaw them first to save time.
7. Remove the saucepan from heat and fold in 1/4 cup finely chopped fresh mint leaves, reserving a pinch for garnish if desired—adding mint off the heat preserves its vibrant flavor.
8. Taste and adjust seasoning if needed, then serve immediately.
Now, this dish shines with its creamy, velvety texture that perfectly coats the sweet peas, while the mint adds a refreshing pop that cuts through the richness. I love serving it alongside grilled chicken or as a topping for toasted bread for a quick appetizer; it’s versatile enough to elevate any meal without fuss.
Creamed Peas and Mushrooms in White Sauce
Haven’t we all had those nights where we crave something comforting yet a little elegant? I certainly have—especially after a long day when I want to whip up a side dish that feels special without hours of effort. This creamed peas and mushrooms in white sauce is my go-to for those moments, a recipe I adapted from my grandmother’s notes but streamlined for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons unsalted butter
– 8 ounces white mushrooms, sliced
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1 cup heavy cream
– 1 cup frozen peas, thawed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
Instructions
1. Melt 2 tablespoons unsalted butter in a large skillet over medium heat until it bubbles gently.
2. Add 8 ounces sliced white mushrooms and 1 small finely chopped yellow onion to the skillet.
3. Sauté the mushrooms and onion for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and the onion is translucent.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture and stir continuously for 2 minutes to cook out the raw flour taste.
6. Gradually pour in 1 cup whole milk and 1 cup heavy cream while whisking constantly to prevent lumps.
7. Bring the sauce to a simmer over medium heat, then reduce to low and cook for 5 minutes until thickened, stirring occasionally.
8. Add 1 cup thawed frozen peas, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg to the skillet.
9. Stir everything together and cook for 3-4 minutes until the peas are heated through and the sauce is creamy.
10. Remove the skillet from the heat and let it sit for 2 minutes to allow the flavors to meld.
Kindly creamy with a hint of nutmeg, this dish boasts a velvety texture that clings to each mushroom and pea. I love serving it over toasted sourdough or alongside roasted chicken for a cozy meal that always earns compliments at my dinner table.
Spicy Creamed Peas with Chili Flakes
Unbelievably, I used to think peas were just a boring side dish until I accidentally added chili flakes to my creamed version one hectic weeknight—now it’s a spicy staple in my kitchen that even my picky nephew devours. This creamy, fiery twist on classic creamed peas comes together in under 30 minutes, perfect for when you crave something comforting with a kick. I love whipping it up on busy evenings because it’s forgiving and always hits the spot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups frozen peas
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp chili flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp grated Parmesan cheese
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 small finely chopped onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant—be careful not to let it brown, as it can turn bitter.
4. Add 2 cups frozen peas to the skillet and cook for 3 minutes, stirring to thaw them evenly.
5. Pour in 1 cup heavy cream and bring to a gentle simmer over medium-low heat, which should take about 2 minutes.
6. Stir in 2 tbsp unsalted butter until melted and fully incorporated into the sauce.
7. Sprinkle 1 tsp chili flakes, 1/2 tsp salt, and 1/4 tsp black pepper into the mixture, stirring well to distribute the spices.
8. Reduce heat to low and let the peas simmer for 5 minutes, allowing the sauce to thicken slightly—if it gets too thick, add a splash of cream.
9. Remove from heat and fold in 2 tbsp grated Parmesan cheese until it melts into the creamy sauce.
10. Serve immediately while hot. Creamy and vibrant, this dish boasts a velvety texture with pops of sweet peas balanced by the heat from chili flakes. Try it spooned over grilled chicken or as a bold side to mashed potatoes for a comforting meal that’s anything but ordinary.
Creamed Peas with Roasted Garlic
Last week, after a long day of recipe testing, I found myself craving something comforting yet simple—a side dish that felt both nostalgic and fresh. That’s when I remembered my grandma’s creamed peas, which I’ve updated with roasted garlic for a deeper, caramelized flavor that makes this humble dish feel special. It’s the kind of recipe I turn to when I want to elevate a weeknight dinner without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 head garlic
– 1 tablespoon olive oil
– 2 cups frozen peas
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Cut the top off the head of garlic to expose the cloves, place it on a piece of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap tightly.
3. Roast the garlic in the preheated oven for 25 minutes, or until the cloves are soft and golden brown.
4. Remove the garlic from the oven, let it cool for 5 minutes, then squeeze the roasted cloves out of the skin into a small bowl and mash with a fork until smooth.
5. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter.
6. Add the mashed roasted garlic to the saucepan and cook for 1 minute, stirring constantly to release its aroma.
7. Pour in 1 cup heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
8. Add 2 cups frozen peas to the saucepan and cook for 5 minutes, stirring frequently, until the peas are tender and heated through.
9. Season the mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper, stirring to combine evenly.
10. Remove the saucepan from the heat and let it sit for 2 minutes to allow the flavors to meld.
Zesty and creamy, this dish boasts a velvety texture with pops of sweet peas, while the roasted garlic adds a mellow, almost nutty depth that avoids being overpowering. I love serving it over toasted sourdough for a rustic twist or alongside roasted chicken to soak up the rich sauce.
Creamed Peas and Potatoes Comfort Dish
There’s something about a simple, creamy dish that just feels like a hug in a bowl, especially on those chilly evenings when you want comfort without a lot of fuss. I remember my grandma making this for us after school, and now it’s my go‑by when I need a cozy, no‑fuss dinner that everyone loves.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds Yukon Gold potatoes, peeled and diced into 1‑inch cubes
– 2 cups frozen peas
– 3 tablespoons unsalted butter
– 3 tablespoons all‑purpose flour
– 2 cups whole milk
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Place the diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook for 10–12 minutes until fork‑tender. Tip: Start with cold water to ensure even cooking and prevent the potatoes from becoming mushy.
2. Drain the potatoes in a colander and set aside. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly and golden to make a roux. Tip: Keep whisking constantly to avoid lumps and achieve a smooth base for the sauce.
3. Gradually pour in the milk while whisking continuously to combine with the roux. Add the heavy cream, salt, black pepper, and garlic powder. Bring the mixture to a gentle simmer, stirring often, and cook for 3–5 minutes until thickened slightly. Tip: Use whole milk and cream for a richer, creamier texture that coats the back of a spoon.
4. Stir in the frozen peas and cooked potatoes. Reduce the heat to low and simmer for 5–7 minutes, stirring occasionally, until the peas are heated through and the sauce has thickened to a creamy consistency that coats the vegetables evenly.
5. Remove from heat and let stand for 2–3 minutes before serving to allow the flavors to meld.
A velvety, creamy sauce clings to the tender potatoes and sweet peas, offering a comforting blend of savory and subtle garlic notes. Serve it as a hearty side with roasted chicken or spoon it over toast for a satisfying vegetarian main—either way, it’s pure comfort in every bite.
Creamed Peas with Lemon Zest and Thyme
A few weeks ago, I was rummaging through my freezer and found a forgotten bag of peas—a humble ingredient that sparked this bright, comforting side dish. As someone who loves adding a citrusy kick to everything, I knew lemon zest and fresh thyme would transform those simple peas into something special, perfect for a quick weeknight dinner or a spring gathering.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups frozen peas
– 1 tablespoon unsalted butter
– 1/2 cup heavy cream
– 1 teaspoon fresh thyme leaves
– 1 teaspoon lemon zest
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Place a medium saucepan over medium heat and add 1 tablespoon unsalted butter, letting it melt completely for about 1 minute.
2. Add 2 cups frozen peas to the saucepan and cook, stirring occasionally, until they are thawed and heated through, about 3–4 minutes.
3. Pour in 1/2 cup heavy cream, stirring to combine, and bring the mixture to a gentle simmer over medium heat.
4. Reduce the heat to low and let the cream and peas cook together for 2–3 minutes, until the cream thickens slightly and coats the peas.
5. Stir in 1 teaspoon fresh thyme leaves, 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly distributed.
6. Remove the saucepan from the heat and let it sit for 1 minute to allow the flavors to meld.
7. Transfer the creamed peas to a serving bowl immediately.
8. Serve warm as a side dish.
My favorite tip is to zest the lemon directly over the pan to capture every bit of aromatic oil. This dish has a lovely creamy texture with pops of sweet peas, brightened by the zesty lemon and earthy thyme. I love spooning it over grilled chicken or mixing it into pasta for an easy, flavorful twist—it’s a simple way to make peas the star of the meal.
Creamed Peas and Corn Casserole
Creamed peas and corn casserole is one of those cozy side dishes that always makes me think of family gatherings. I love how its creamy texture and sweet-savory flavor can turn a simple meal into something special, and it’s become my go-to for potlucks because it’s so easy to throw together. Honestly, I’ve been known to sneak a spoonful straight from the baking dish when no one’s looking—it’s that good!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups frozen peas
– 2 cups frozen corn kernels
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. In a medium saucepan over medium heat, melt 1/4 cup unsalted butter until it bubbles slightly, about 2 minutes.
3. Whisk in 1/4 cup all-purpose flour to form a smooth paste, cooking for 1 minute to remove the raw flour taste—this is your roux, and it’s key for thickening.
4. Gradually pour in 1 cup heavy cream while whisking constantly to prevent lumps, and bring the mixture to a gentle simmer.
5. Stir in 1/2 cup grated Parmesan cheese until fully melted and the sauce thickens, about 3-4 minutes; it should coat the back of a spoon.
6. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder, whisking to combine evenly.
7. Fold in 2 cups frozen peas and 2 cups frozen corn kernels directly from the freezer—no need to thaw, as they’ll cook in the oven and retain better texture.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
9. Bake at 375°F for 25-30 minutes, until the top is golden brown and the edges are bubbly; a tip here is to rotate the dish halfway through for even browning.
10. Let the casserole rest for 5 minutes before serving to allow it to set slightly, making it easier to scoop.
This casserole comes out wonderfully creamy with pops of sweetness from the peas and corn, and the Parmesan adds a subtle savory depth. I love serving it alongside roasted chicken or as a comforting standalone dish on chilly evenings—sometimes I’ll top it with extra cheese or breadcrumbs for a bit of crunch.
Creamed Peas with Crispy Shallots
Kicking off spring with a side dish that’s both comforting and elegant, I’m sharing my go-to creamed peas recipe that always steals the show at family dinners. I love how the sweet peas and creamy sauce pair with crispy, golden shallots—it’s a combo I first tried at a friend’s potluck and have been tweaking ever since to get it just right. For me, it’s the perfect way to use up fresh peas when they’re in season, but frozen work beautifully too when I’m in a pinch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large shallots
– 2 tablespoons olive oil
– 2 cups fresh or frozen peas
– 1 cup heavy cream
– 1/2 cup vegetable broth
– 2 tablespoons unsalted butter
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. Peel and thinly slice 2 large shallots into rings, separating them with your fingers.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the sliced shallots to the skillet and cook, stirring occasionally, for 8-10 minutes until they turn golden brown and crispy; tip: watch closely to avoid burning, as they can go from perfect to burnt quickly.
4. Remove the crispy shallots with a slotted spoon and transfer them to a paper towel-lined plate to drain, leaving the oil in the skillet.
5. Add 2 cups fresh or frozen peas to the same skillet and cook over medium heat for 3-4 minutes until they are bright green and tender.
6. Pour in 1 cup heavy cream and 1/2 cup vegetable broth, stirring to combine, then bring the mixture to a gentle simmer over medium-low heat.
7. Reduce the heat to low and let the sauce simmer for 5-7 minutes until it thickens slightly, stirring occasionally to prevent sticking; tip: if using frozen peas, they may release extra liquid, so simmer a bit longer if needed.
8. Stir in 2 tablespoons unsalted butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until the butter is fully melted and the sauce is smooth.
9. Remove the skillet from the heat and top the creamed peas with the crispy shallots just before serving; tip: for extra flavor, reserve a few shallots to sprinkle on top as a garnish.
You’ll love the contrast between the velvety, rich cream sauce and the crunchy, savory shallots that add a delightful texture. This dish shines as a side for roasted chicken or grilled fish, and I sometimes spoon it over toast for a quick, cozy lunch—it’s that versatile and satisfying.
Creamed Peas and Ham Skillet
Fridays at my house always call for something comforting and quick, and this Creamed Peas and Ham Skillet has become our go-to. It’s a nostalgic dish I grew up with, and I love how it transforms simple ingredients into a creamy, satisfying meal in one pan—perfect for those evenings when you want warmth without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 cup diced ham
– 1 small yellow onion, finely chopped
– 2 cups frozen peas
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Melt the unsalted butter in a large skillet over medium heat.
2. Add the diced ham and cook for 3-4 minutes, stirring occasionally, until lightly browned.
3. Stir in the finely chopped yellow onion and cook for 5 minutes, until softened and translucent.
4. Sprinkle the all-purpose flour over the ham and onion mixture, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually pour in the whole milk while whisking continuously to prevent lumps from forming.
6. Add the heavy cream, salt, black pepper, and garlic powder, stirring until well combined.
7. Bring the mixture to a gentle simmer over medium heat, then reduce to low and cook for 5 minutes, stirring occasionally, until slightly thickened.
8. Stir in the frozen peas and cook for an additional 3-4 minutes, until the peas are heated through and tender.
9. Remove the skillet from the heat and let it sit for 2 minutes to allow the sauce to thicken further.
Just creamy and hearty, this skillet dish pairs beautifully with crusty bread or over mashed potatoes for extra comfort. The peas add a sweet pop against the savory ham, and it reheats wonderfully for leftovers—making it a staple in my weekly rotation.
Creamed Peas with Dill and Sour Cream
Growing up, my grandmother always had a bowl of creamed peas on the table for Sunday dinners, and I’ve been hooked ever since. This version, brightened with fresh dill and tangy sour cream, is my go‑to side when I want something comforting yet a little special—it’s ready in under 20 minutes, which is perfect for those busy weeknights when I’m craving a taste of home.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups frozen peas
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1/2 cup sour cream
– 2 tablespoons fresh dill, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place 2 cups frozen peas in a colander and rinse under cool water for 30 seconds to thaw slightly, then set aside.
2. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat.
3. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, until the mixture turns light golden—this cooks out the raw flour taste.
4. Gradually pour in 1 cup whole milk while whisking continuously to prevent lumps from forming.
5. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook for 3–4 minutes, stirring often, until it thickens to a creamy sauce consistency.
6. Stir in the thawed peas and cook for 2 minutes, just until the peas are heated through but still bright green to retain their fresh flavor.
7. Remove the saucepan from the heat and let it cool for 1 minute to avoid curdling the sour cream.
8. Fold in 1/2 cup sour cream, 2 tablespoons fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
9. Return the saucepan to low heat and warm for 1–2 minutes, stirring gently, until everything is heated through—do not boil to keep the sauce smooth.
Hearty yet light, this dish has a velvety texture with pops of sweet peas and a refreshing herbal note from the dill. I love serving it over toasted sourdough or alongside roasted chicken for a cozy meal that always brings back those cherished family memories.
Creamed Peas and Asparagus Delight
Haven’t you ever had one of those days where you’re craving something fresh, creamy, and comforting all at once? I was rummaging through my fridge last Sunday, staring at a bundle of asparagus and a bag of peas, when inspiration struck for this simple, elegant side. It’s become my go-to for spring gatherings or just a cozy weeknight upgrade to any protein.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
– 2 cups frozen peas
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the asparagus pieces to the boiling water and blanch for 2 minutes until bright green and crisp-tender.
3. Immediately transfer the blanched asparagus to a bowl of ice water using a slotted spoon to stop the cooking process, which helps retain its vibrant color and crunch.
4. Add the frozen peas to the same pot of boiling water and cook for 3 minutes, then drain and set aside with the asparagus.
5. In a large skillet, melt the unsalted butter over medium heat.
6. Whisk in the all-purpose flour and cook for 1 minute until bubbly and golden to make a roux, which is key for a smooth, lump-free sauce.
7. Gradually pour in the whole milk while whisking constantly to prevent clumps.
8. Stir in the heavy cream, salt, black pepper, and garlic powder.
9. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
10. Gently fold the blanched asparagus and cooked peas into the sauce, warming them through for 2-3 minutes until heated evenly—be careful not to overcook, as the vegetables should stay tender-crisp.
11. Remove from heat and let sit for 2 minutes before serving to allow the flavors to meld.
Keep this dish warm in a serving bowl; its creamy sauce clings beautifully to the crisp-tender veggies, offering a delightful contrast in every bite. I love pairing it with grilled chicken or spooning it over toasted sourdough for a quick, satisfying lunch—the subtle sweetness of the peas balances perfectly with the savory, garlic-infused cream.
Creamed Peas with Toasted Almonds
Remember those cozy Sunday dinners at grandma’s house? This Creamed Peas with Toasted Almonds recipe brings back that warm, comforting feeling with a modern, elegant twist. It’s my go-to side dish when I want something simple yet impressive, and the toasted almonds add a delightful crunch that my family always raves about.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups frozen peas
– 1/2 cup sliced almonds
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp ground nutmeg
Instructions
1. Place a medium skillet over medium heat and add the sliced almonds.
2. Toast the almonds for 3-5 minutes, stirring frequently, until they are golden brown and fragrant, then transfer them to a plate to cool.
3. In the same skillet, melt the unsalted butter over medium heat.
4. Add the frozen peas to the skillet and cook for 5 minutes, stirring occasionally, until they are heated through and tender.
5. Pour the heavy cream into the skillet with the peas.
6. Season the mixture with salt, black pepper, and ground nutmeg.
7. Bring the cream to a gentle simmer over medium heat, then reduce the heat to low.
8. Cook the creamed peas for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
9. Remove the skillet from the heat and stir in the toasted almonds.
10. Transfer the creamed peas to a serving dish.
Finally, this dish shines with its creamy, velvety texture that perfectly complements the sweet peas and nutty crunch from the almonds. For a creative twist, try serving it over toasted sourdough or alongside roasted chicken for a complete, comforting meal that’s sure to become a new favorite.
Summary
Savor the simplicity and comfort of these 18 creamy pea recipes! From classic sides to cozy casseroles, there’s a perfect dish for every home cook. We hope you find a new favorite to bring to your table. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to spread the creamy, dreamy goodness!