Heat the olive oil in a large skillet over medium heat. Gently season both sides of the chicken thighs with salt and pepper, then sear them until golden brown, around 5-7 minutes.

Add the onion, carrot, celery, and garlic to the skillet. Stir and cook until the vegetables are softened and fragrant, roughly 3-4 minutes.

Stir in the tomato paste and Italian seasoning. Let this cook for an additional minute.

Combine the cannellini beans, chicken stock, and dry white wine into the skillet. Bring the mixture to a gentle simmer and cook for about 5 minutes.

Mix the gluten-free flour and baking powder in a separate bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the grated parmesan, aquafaba, and milk until just combined.

Pour the chicken and bean mixture into a baking dish. Drop spoonfuls of the biscuit batter over the top.

Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the biscuit topping is golden and cooked through.