In a skillet, melt butter over medium heat. Add onion, celery, and carrots; sauté until softened, about 5 minutes.

Stir in flour and cook for 1 minute. Gradually add seafood stock and heavy cream, stirring until thickened.

Add shrimp, scallops, peas, lemon juice, thyme, salt, and pepper. Cook for another 5 minutes until seafood is cooked through. Remove from heat.

In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.

Stir in cheese, milk, garlic powder, and parsley until just combined. Do not overmix.

Preheat oven to 400°F (200°C). Pour the seafood filling into a baking dish.

Drop spoonfuls of the biscuit mixture over the seafood filling, covering it evenly.

Bake for 25-30 minutes or until biscuits are golden brown and cooked through.

Let cool for a few minutes before serving. Enjoy your comforting Cheddar Bay Biscuit Seafood Pot Pie!