In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add carrots, celery, and potatoes. Cook for about 5 minutes until they start to soften.

Stir in the seafood mix, chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes.

Add frozen peas and remove from heat. Transfer the mixture to a baking dish.

In a mixing bowl, combine flour, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in cheddar cheese, milk, garlic powder, and parsley until just combined.

Drop spoonfuls of the biscuit mixture over the seafood filling in the baking dish.

Preheat the oven to 400°F (200°C).

Bake the pot pie for 25-30 minutes or until the biscuits are golden brown.

Let it cool for a few minutes before serving.