Even with 3 weeks in the secondary your brew should have been cleared, but I suspect you got greedy (trying to get QUANTITY out of the secondary) and sucked up a lot of your hops. This is a very common new brewers mistake so don't feel alone.
Some of us will keep a carboy on the floor of a closet, basement, or wherever then move the carboy just prior to racking for bottling...then some of us will move the carboy to the actual spot we will be racking the day before to allow any rousing of the sediment to settle out another day.
Another practice of many of us is to place a 2x4 (or a wedge) under one side of the secondary to allow sediment to gather to one side.
You may also want to look into using gelatin to assist in clearing.
Right now time and cold are on your side...but you may be in too much of a hurry.
If you have that much sediment that you can't pour without rousing it then I would recommend leaving the bottles in the fridge for at least 1 week before opening. If the sediment doesn't compact by then I would go one step further and pour only the clear brew into a pitcher at serving time and let the rest of the bottle sit until it the sediment subsides again.
Another trick I remember from way back is to lift your bottle by your fingers and give it a quick spin in one direction (and set it down) which will cause a twister type effect in the bottle. This movement will carry/assist any floaties toward the bottom of the bottle.