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Creamed peas always feel like one of those quietly perfect side dishes—simple, nostalgic, and surprisingly easy to elevate. This version skips the flour entirely, so the sauce stays silky and naturally thick from reducing the cream. Paired with sweet petite peas, it tastes richer than the short ingredient list would suggest.
I love making these when I want something quick but special to go with roasted chicken, ham, or even meatloaf. The shallots add a nice savory depth, and the extra pat of butter at the end gives the sauce that glossy finish that makes it feel restaurant-worthy without any fuss.
If you have leftovers, warm them up for another meal or use them in another creative way. You can purée the peas and use them as a bed for fish fillets or heat them as a sauce over cooked pork chops, fish, or chicken. Add cooked pasta to the creamed peas for a quick, meat-free dinner or lunch. Or add them to homemade chowder.
Why are they called English peas?
The name “English peas” distinguishes them from other varieties of peas, such as snow peas and sugar snap peas, and various dried peas. The cultivation of English peas has a long history in England, where they have been grown since at least the 16th century. They were introduced to North America by European colonizers and have since become a popular ingredient in American cuisine as well. English peas are sold frozen, canned, and fresh in their pods.
What You’ll Like About This Dish
No roux needed. The cream reduces naturally, creating a silky sauce without flour.
Short ingredient list. Just butter, shallots, cream, stock, and peas—simple but flavor-packed.
Perfect anytime side. Goes with weeknight dinners or holiday meals.
Ingredient Notes
- Frozen petite peas: Sweet and tender; they hold their shape nicely.
- Shallots: Mild and aromatic—perfect for creamy sauces.
- Butter: Adds richness and helps soften the shallots.
- Chicken stock: Reduces quickly and gives the sauce depth.
- Heavy cream: Simmered until thick for a naturally creamy texture.
- Salt and pepper: Season generously to bring the flavors forward.
- Pea shoots or lettuce: Optional, but pretty for serving.
Steps to Make The Best Creamed Peas
- Melt butter and sauté the chopped shallots until softened.
- Add chicken stock and simmer until reduced by half.
- Stir in heavy cream and simmer until thickened and reduced.
- Add the steamed peas and remaining butter.
- Cook briefly until hot and well coated.
- Taste and adjust seasoning, then serve warm.
Tips
- Let the cream reduce slowly—it creates the sauce naturally.
- Steam the peas separately so they stay bright and tender.
- A splash of stock prevents the sauce from becoming too heavy.
- Add fresh pepper at the end for extra aroma.
Recipe Variations
- Add herbs. Fold in fresh dill, parsley, or tarragon at the end.
- Garlic lovers. Sauté a minced garlic clove with the shallots.
- Smoky version. Stir in a pinch of smoked paprika.
- Extra rich. Add a spoonful of mascarpone or cream cheese.
Serving Suggestions
- Serve with roast chicken, baked salmon, or pork chops.
- Add alongside meatloaf or pot roast for a cozy meal.
- Garnish with fresh herbs or pea shoots for color.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a saucepan over low heat, adding a splash of cream or stock if needed.
Freeze: Not recommended, as the cream sauce may separate.
The Best Creamed Peas
Ingredients
- 4 tbsp unsalted butter, divided
- ½ cup finely chopped shallots
- ⅓ cup low sodium chicken broth
- 1 cup heavy cream
- 16 ounces frozen peas, thawed
- Kosher salt and freshly ground black pepper, to taste
- Pea shoots or lettuce leaves (optional)
Recommended Equipment
Instructions
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.2 tbsp unsalted butter
- When the butter is sizzling, add the shallots and cook for 2 to 3 minutes, or until softened.1/2 cup finely chopped shallots
- Add the chicken broth and reduce the heat to medium-low; cook for about 2 to 3 minutes, until reduced by about half.1/3 cup low sodium chicken broth
- Add the heavy cream and bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 7 to 10 minutes, or until reduced by about half and thickened. Taste and add salt and pepper, as needed.1 cup heavy cream | Kosher salt and freshly ground black pepper
- Add the thawed peas (drain well if you thawed them under running water) and the remaining 2 tablespoons of butter and continue cooking for 1 to 2 minutes, until hot.16 ounces frozen peas | 2 tbsp unsalted butter
- Serve on a bed of lettuce or pea shoots, if desired.Pea shoots or lettuce leaves (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
