Preheat the oven to 350F / 180C.
Unroll 1 pie crust into a pie dish and trim the crust if needed.
In a mixing bowl, combine chicken, cream of chicken soup, and veggies and stir to combine.
Slowly add in the broth until you have a whipping cream-like consistency. (You may not need the full cup of broth.)
Pour the chicken mixture into the prepared pie crust shell and sprinkle with cheese if using.
Top with the remaining pie crust. Trim and seal edges and cut a few slits in the top pie dough to allow the steam to vent while cooking.
Bake for 20 minutes, loosely covered with tin foil until the inside is hot and bubbly.
Remove tin foil and bake for another 10-15 minutes until the crust is golden brown.