Preheat the oven to 350°F. Grease or spray a 9x13-inch casserole dish.

Unroll one tube of crescent rolls, press seams together, and lay flat in the dish. Bake 15 minutes.

In a large bowl, combine chicken, vegetables, potatoes, broth, both cans of soup, garlic, pepper, and salt. Mix well.

Spread mixture evenly over the baked crescent crust.

Unroll the second tube of crescent rolls and lay on top, pinching seams together. Cut 4 slits in the top.

Bake for 20 minutes, until golden brown.

Remove from the oven, rest 5 minutes, slice, and serve.