1. Preheat the oven to 400°F and lightly grease a 9 inch baking dish or use a large oven safe skillet.

2. Melt the butter over medium heat, then cook the onion and celery for 4 to 5 minutes until softened.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Sprinkle in the flour and stir well for 1 minute to cook out the raw taste.

5. Slowly pour in the seafood stock or chicken broth, stirring constantly until smooth.

6. Add the heavy cream, Old Bay seasoning, salt, and black pepper, then simmer for 3 to 4 minutes until slightly thickened.

7. Fold in the shrimp, crab meat, peas and carrots, and fresh parsley, then cook for 2 minutes just until the seafood starts to warm through.

8. Remove the filling from the heat and transfer it to the baking dish if needed.

9. In a medium bowl, stir together the Cheddar Bay biscuit mix, shredded cheddar cheese, and milk until a thick dough forms.

10. Spoon the biscuit dough over the seafood filling in rustic mounds, leaving small gaps for steam to escape.

11. Bake for 18 to 22 minutes until the biscuit topping is puffed and golden brown and the filling is bubbling.

12. Mix the melted butter, garlic powder, and dried parsley, then brush it over the hot biscuit topping.

13. Let the pot pie rest for 10 minutes before serving.