Chicken Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that somehow never goes out of style, and this version is a reminder of exactly why. A simple roux of butter and flour forms the backbone of a silky béchamel, seasoned with a whisper of nutmeg and black pepper, then folded around bright, tender peas. The whole dish comes together in one saucepan with nothing more than pantry staples and a bag of frozen peas — no meat, no broth, no hidden poultry-based ingredients to worry about. That makes it a genuinely reliable choice when you need a side dish that stays completely clear of chicken and other poultry without any label-reading stress. The optional pinch of sugar is a small but smart touch that balances the natural starchiness of the peas and rounds out the cream sauce beautifully. Serve it alongside roasted vegetables, a holiday ham, or a simple grain bowl and it will absolutely hold its own on the plate.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- 3 cups frozen peas, thawed
- 1 tsp granulated sugar (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the flour and stir constantly with a wooden spoon or silicone spatula for 1 to 2 minutes, until the mixture turns pale golden and smells faintly nutty.
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