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Most likely, the sauce went runny because there was too much liquid when the pie was made, or because the pie didn't have enough starch in it to help thicken the white sauce. Also, if the fish in the pie is still releasing juices during the second cook, it could thin the sauce as well.
There are a couple of ways of dealing with this, depending on your recipe. You could always make a roux, an equal mixture of butter and flour, brown it in a small saucepan to remove the "flour" taste, and mix it into the white sauce mixture. Alternatively, you can mix some cornstarch in a small amount of cold milk, then mix that mixture into the white sauce (don't use "hot" milk, the cornstarch will seize up immediately). Assuming the fish pie recipe has potatoes in it, be sure and use a starchy potato like a russet in the recipe. They will release a limited amount of starch into the pie as they continue to cook.
Whatever you do, don't make the sauce as thick as you want it to end up before you assemble the pie, moisture will evaporate and it will become thicker, and then it'll be clumpy. You have to experiment a bit, maybe start 1/2 as thick as you want, and see how it comes out once the assembled pie has cooked.
Or you could do as I do, and pre-cook the fish, then all the liquid will come out, do not overccok though
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