Cheddar Bay Biscuit Seafood Pot Pie Ocean Comfort

Ingredients

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried dill
• 1/2 cup (1 stick, 113g) unsalted butter, cold and cut into cubes
• 3/4 cup (180ml) whole milk
• 1 cup (115g) sharp cheddar cheese, shredded
• 2 tablespoons unsalted butter, melted (for brushing)
• 1/2 teaspoon garlic powder (for brushing)
• 1/4 teaspoon dried parsley (for brushing)
• 4 tablespoons (57g) unsalted butter
• 1 medium yellow onion, chopped (approximately 1 cup)
• 2 carrots, peeled and diced (approximately 1 cup)
• 2 celery stalks, diced (approximately 1 cup)
• 1/4 cup (30g) all-purpose flour
• 3 cups (720ml) fish stock or seafood broth
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) Optional, use more broth if omitting
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 pound (450g) mixed seafood (such as shrimp, scallops, cod, and mussels), cut into bite-sized pieces
• 1 cup (100g) frozen peas
• 1/4 cup (5g) fresh parsley, chopped