Preheat your oven to 400°F (200°C).

Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 2 minced garlic cloves, 1 finely chopped onion, and 1 diced celery stalk. Sauté for about 5 minutes until the vegetables are tender and fragrant.

Sprinkle in 2 tablespoons of all-purpose flour and cook for an additional minute, stirring constantly to create a roux.

Gradually whisk in 1.5 cups of seafood or chicken stock and 0.5 cup of heavy cream. Continue stirring for about 5 to 7 minutes until thickened.

Season the mixture with 1 teaspoon of Old Bay seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well.

Add 0.5 pound of peeled and deveined shrimp and cook for about 2 to 3 minutes until the shrimp turn pink. Stir in 0.5 pound of chopped cooked lobster meat and 1 tablespoon of fresh parsley. Remove from heat.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of garlic powder, and a pinch of salt.

Cut in 0.5 cup of cold grated butter until the mixture resembles coarse crumbs. Fold in 0.5 cup of shredded cheddar cheese and 1 tablespoon of chopped chives or parsley if using.

Slowly add 0.33 cup plus 1 tablespoon of milk to the flour mixture, stirring until just combined and slightly sticky.

Spoon the seafood mixture into ramekins or a baking dish, and drop the biscuit dough over the top.

Bake for 20 to 25 minutes until the biscuit topping is golden brown and the filling is bubbling.

Allow the pot pie to cool for 5 to 10 minutes before serving.