In a medium skillet over medium heat, drizzle a bit of olive oil and add the shrimp and langostino tails. Season with salt and pepper, cooking for about 2-3 minutes until the seafood turns pink and opaque. Once done, remove the seafood from the pan and set aside on a plate to keep warm.

In the same skillet, add a splash more olive oil, then toss in the chopped onions, bell pepper, and celery. Sauté these aromatics for about 5 minutes, stirring occasionally, until they soften and become fragrant.

To the sautéed vegetables, add the butter, allowing it to melt completely. Sprinkle in the flour, stirring for a minute until it's absorbed. Gradually whisk in the chicken broth, then bring to a gentle simmer. After a few minutes, incorporate the heavy cream, minced garlic, and herbs, stirring until the gravy is smooth and thickened to your desired consistency.

Return the seared seafood to the thickened gravy in the skillet, gently folding everything together to ensure each piece is coated in that creamy goodness. Taste and adjust seasonings with salt and pepper as needed, then remove from heat.

In a separate mixing bowl, combine the Cheddar Bay Biscuit mix with milk and shredded cheddar cheese. Stir until just blended, being careful not to overmix.

Preheat your oven to 425°F (190°C). Transfer the creamy seafood mixture into individual ramekins or a large baking dish, spreading it out evenly. Scoop generous dollops of the biscuit dough on top, then place in the oven to bake for 14-16 minutes, or until the biscuits are golden brown.

Melt the remaining butter and stir in the garlic herb seasoning. Brush this aromatic herb butter over the top of the hot Cheddar Bay Biscuit Seafood Pot Pie for an extra burst of flavor before serving.