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