Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and herbs, sauté for 1-2 minutes until fragrant. Stir in shrimp and crab, cooking for 3-4 minutes until shrimp turns pink. Pour in 1 cup of chicken broth and 1 cup of milk, simmer for 5-7 minutes, stirring occasionally, until thickened.

In a mixing bowl, combine the Cheddar Bay Biscuit mix with 1/3 cup of cold, unsalted butter, cutting in until crumbly. Gradually stir in 2/3 cup of milk until just combined.

Preheat your oven to 375°F (190°C). Pour the seafood filling into an oven-safe dish. Dollop the biscuit topping over the filling, leaving small gaps for steam to escape.

Bake the pot pie for 20-25 minutes until the biscuit topping is golden brown and cooked through.

Let the pot pie cool for about 5-10 minutes before serving.