Rice and Vegetable Pie

So I got this recipe from a friend who also has a food blog. She is so much better at updating hers than I am at updating mine! Her website is atspofsugar.blogspot.com so you should totally check it out. Anyway, I adapted this recipe from her Chicken Pot Pie recipe. It's yummy so you should definitely try it!

1 box Uncle Ben's Long Grain and Wild Rice cooked per pkg. instructions.
1 1/2 cans cream of mushroom soup  (can use cream of chicken too)
2 lrg carrots sliced
2 small red potatoes cut into cubes
1/2 cup frozen peas
1/2 cup frozen corn
2 cups vegetable, or chicken broth
salt and pepper
1 pkg crescent rolls

Preheat oven to 350 degrees. Cook wild rice. Bring 2 cups of vegetable stock to boil, then add chopped carrots and potatoes and simmer until cooked. Add the peas and carrots to broth for the last 2 minutes. Drain. In a large bowl combine all ingredients except for crescent rolls. Stir well to combine. Spread into an 8x9 cassarole dish. Unroll crescent dough and pinch edges together and cover rice mixture with crescent dough. Cook for 35-40 min. or until crescents are golden brown. You can always add shredded chicken to this is you want.