In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add shrimp and langostino tails, season with salt and pepper, and sauté for 2-3 minutes until shrimp turns pink. Remove the seafood and set aside. In the same skillet, add chopped onions, bell peppers, and celery; sauté for 4-5 minutes until the onions are translucent and fragrant.

Lower the heat to medium-low and melt 3 tablespoons of butter in the skillet. Whisk in ¼ cup of flour, stirring constantly for about 1 minute. Gradually add 2 cups of chicken broth while whisking, allowing the mixture to simmer gently for 2-3 minutes until thickened. Stir in 1 cup of heavy cream along with minced garlic, thyme, tarragon, smoked paprika, salt, and pepper. Fold in the seafood mixture and remove from heat.

In a mixing bowl, combine the Cheddar Bay Biscuit mix with 1 cup of shredded mild cheddar cheese. Gradually add in ¾ cup of milk, mixing until a shaggy dough forms. Be careful not to over-mix; you want the dough to remain light and airy. Set the bowl aside for a moment while you preheat the oven.

Preheat your oven to 425°F (220°C). Evenly distribute the creamy seafood filling into individual ramekins or one larger baking dish. Spoon the biscuit dough on top of the filling, ensuring it covers the surface. Bake in the preheated oven for 14-16 minutes, or until the biscuit topping is golden brown and flaky.

Once baked, remove from the oven and melt 2 tablespoons of butter. Mix in garlic herb seasoning, then brush the mixture over the warm biscuit tops for extra flavor and shine. Allow the pot pie to cool slightly, and then serve warm.