In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add peeled and deveined shrimp and langostino tails, seasoning with salt and pepper. Sear for 2-3 minutes until the shrimp turns pink and opaque. Remove the seafood from the skillet and set aside while you prepare the vegetables.

In the same skillet, add a bit more olive oil if needed and toss in chopped onions, bell pepper, and celery. Sauté these vegetables over medium heat for about 4-5 minutes, stirring frequently, until the onions become translucent and aromatic.

Reduce the heat to low and add 3 tablespoons of butter to the skillet. Once melted, sprinkle in 1/4 cup of flour, stirring until combined. Gradually add 2 cups of chicken broth while scraping up any browned bits from the bottom. Stir in 1 cup of heavy cream, thyme, tarragon, smoked paprika, and additional salt and pepper. Let the gravy simmer for 2-3 minutes until it thickens, then gently fold in the sautéed seafood.

In a mixing bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with 3/4 cup of milk and 1 cup of shredded mild cheddar cheese. Stir until just combined; the dough should be shaggy.

Preheat your oven to 425°F (220°C). Pour the creamy seafood filling into ramekins or a baking dish, ensuring an even distribution. Scoop generous dollops of the biscuit dough over the top of the filling.

Place the assembled pot pie in the preheated oven and bake for 14-16 minutes until the biscuits are golden brown.

Once out of the oven, brush the tops of the biscuits with herb butter sauce for extra flavor. Serve warm.