Start by rinsing the frozen mixed seafood under cold water, then pat it dry with paper towels to remove excess moisture. Gather all your ingredients, including heavy cream, Cheddar Bay Biscuit mix, and your choice of vegetables.

In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add in the diced carrots and peas, sautéing them for about 3-5 minutes until they’re tender and vibrant.

Once the vegetables have softened, stir in the thawed seafood mix, ensuring even distribution. Cook for 3-4 minutes, or until shrimp turn pink and the mixture is fragrant.

To the seafood and vegetable mixture, pour in 1 cup of heavy cream, and add a teaspoon of garlic powder along with a pinch of dill weed. Stir well and let it simmer for 5 minutes.

While the filling is simmering, prepare the Cheddar Bay Biscuit mix according to the package instructions.

Preheat your oven to 375°F (190°C). Pour the seafood filling into a greased baking dish and dollop the biscuit dough over the top, spreading it gently.

Once baked, remove the Cheddar Bay Biscuit Seafood Pot Pie from the oven and let it cool slightly. Serve hot.