Heat a large skillet over medium heat and add a splash of olive oil. Sauté the shrimp and langostino tails for about 2-3 minutes until they're pink and cooked through. Remove them from the skillet and set aside, then add onions, bell peppers, and celery to the same pan, cooking until the onions turn translucent, about 4-5 minutes.

Lower the heat, then add 4 tablespoons of butter to the skillet. Whisk in 5 tablespoons of flour until smooth, creating a roux. Gradually pour in 2 cups of chicken broth, stirring constantly until the mixture starts to simmer. Mix in 1 cup of heavy cream and season with garlic, thyme, tarragon, salt, pepper, and smoked paprika. Let it cook for an additional 2-3 minutes, then gently fold in the cooked seafood.

In a separate mixing bowl, combine the Cheddar Bay Biscuit mix, ½ cup of shredded cheddar cheese, and ¾ cup of milk. Stir until just combined and be careful not to overmix; the dough should remain slightly lumpy for a tender texture. Set the biscuit dough aside while you prepare the baking dish.

Preheat your oven to 425°F (220°C). Spoon the creamy seafood filling evenly into ramekins or a large baking dish. Drop spoonfuls of the biscuit dough on top of the seafood mixture, ensuring an even layer. Bake in the preheated oven for 14-16 minutes until the biscuit topping is golden brown and cooked through.

As soon as you remove the Cheddar Bay Biscuit Seafood Pot Pie from the oven, melt an additional ¼ cup of butter and mix it with garlic herb seasoning. Brush the melted herb garlic butter generously over the warm biscuit topping to enhance the flavor. Let it rest for a few minutes before serving.