1. Preheat your oven to 400°F (200°C). This temperature helps the biscuits brown beautifully while the filling simmers on the stove.
2. Start by making the biscuit topping. In a large bowl, whisk together 1 cup flour, baking powder, garlic powder, salt, and shredded cheddar cheese.
3. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial for flaky biscuits—don’t overwork the dough.
4. Pour in the buttermilk and stir gently until just combined. The dough will be slightly sticky. Set aside while you prepare the filling.
5. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
6. Sprinkle the 1/4 cup flour over the onions and garlic, stirring constantly to cook the flour for about 2 minutes. This helps avoid a raw flour taste in your sauce.
7. Slowly whisk in the seafood stock and half-and-half, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. You’re aiming for a creamy, sauce-like consistency.
8. Add the seafood pieces and thawed peas and carrots to the skillet. Cook gently for 3-5 minutes until the seafood is opaque and cooked through. Season with black pepper and chopped parsley, if using. Taste and adjust salt cautiously, remembering the biscuits already contain salt.
9. Transfer the seafood filling to a lightly greased 9-inch pie dish or similar ovenproof dish.
10. Drop spoonfuls of the biscuit dough evenly over the filling, leaving small gaps between each to allow for rising and spreading.
11. Brush the biscuit tops with melted butter for that signature golden finish.
12. Bake in the preheated oven for 20-25 minutes, or until the biscuits are puffed and golden brown. You’ll notice a delicious aroma filling your kitchen—that’s the magic moment!
13. Remove from oven and let rest for 5 minutes before serving. This brief rest helps the filling settle and makes serving easier.

From my experience, the key is not rushing the biscuit dough mixing and making sure the filling is thick enough before topping. I remember the first time I tried a seafood pot pie with a biscuit topping; it was a game-changer that reminded me of those resourceful family dinners where simple pantry staples turned into memorable meals.